In a Dutch Oven
Two-Bean Vegetarian Chili
1 large onion, chopped
1 red bell pepper, diced
1 jalapeño pepper, seeded and minced
3 garlic cloves, chopped
1 (28-ounce) can no-salt-added diced tomatoes
1 (15½-ounce) can cannellini (white kidney)beans, rinsed and drained
1 (15½-ounce) can pinto beans, rinsed and drained
1 (10-ounce) package frozen corn kernels, thawed
2 tablespoons chili powder
1 tablespoon unsweetened cocoa
1 teaspoon dried oregano
¼ teaspoon black pepper
3 cups hot cooked pearl barley
1 Spray medium Dutch oven with nonstick spray and set over medium heat. Add onion, bell pepper, jalapeño, and garlic; cook, stirring, until softened, about 5 minutes.
2 Add all remaining ingredients except barley to Dutch oven; bring to boil. Reduce heat and simmer, stirring occasionally, until chili is slightly thickened, about 15 minutes. Serve over barley.
PER SERVING (1 cup chili and ½ cup barley): 342 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 457 mg Sod, 68 g Carb, 8 g Sugar, 13 g Fib, 13 g Prot, 107 mg Calc.
HEALTHY EXTRA
Serve this satisfying chili accompanied by small bowls of chopped fresh cilantro, chopped scallions, and fat-free sour cream (¼ cup fat-free sour cream per serving will increase the PointsPlus value by 1).