Vegetarian chili

Ingredients

• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 2 tablespoons water
• 2 Fresno peppers, diced
• 2 quarts crushed tomatoes (no salt added)
• 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
• 2 tablespoons ground cumin
• 1 tablespoon chipotle pepper (or smoked paprika)
• 1 tablespoon ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried oregano

Instructions

1. In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
2. Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.

Nutrition information

• Serving size: About 2 cups
• Per serving:
  • Total carbohydrate 31 g
  • Dietary fiber 10 g
  • Sodium 116 mg
  • Saturated fat Trace
  • Total fat 1 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 7 g
  • Monounsaturated fat 1 g
  • Calories 161
  • Added sugars 0 g
  • Total sugars 11 g

Recipe from Mayo Clinic. See DASH Eating Plan Servings, Mayo Clinic Healthy Weight Pyramid Servings and Diabetes Meal Plan Choices here.