Nutrition Facts |
|
| Serving Size 3/4 cup (181g) | 6 servings per container |
| Amount per serving | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 290mg | 13% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 131mg | 10% |
| Iron 2mg | 10% |
| Potassium 484mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 22% Daily Value |
|
INGREDIENTS
2 1/2 teaspoons canola oil
1/2 cup onion, peeled, diced
1/2 cup green bell pepper, diced
1/2 cup canned low sodium pinto beans, drained, rinsed
1/2 cup canned low sodium kidney beans, drained, rinsed
1 cup canned low sodium black beans, drained, rinsed
1 1/2 tablespoons chili powder
1 1/3 cups canned low sodium diced tomatoes
1 cup reduced sodium chicken broth
1 dash hot sauce
1/4 cup canned low sodium tomato paste
18 (3 oz.) baked tortilla chips
1/4 cup reduced fat shredded cheddar cheese
1/4 cup mozzarella cheese, low moisture, part skim
STEPS
- Rinse all produce under running water.
- Heat canola oil in a large pot over medium-high heat. Add onions and green peppers. Cook for 2-3 minutes or until tender. Add beans and stir to coat. Add chili powder. Stir. Cook for 1 minute.
- Add tomatoes, chicken broth, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.
- Combine cheddar and mozzarella cheeses. Place 3/4 cup chili in a bowl. Top with 3 chips and about 1 tbsp of cheese blend. Serve hot.
Nutrition Facts |
|
| Serving Size 3/4 cup (181g) | 6 servings per container |
| Amount per serving | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 290mg | 13% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 131mg | 10% |
| Iron 2mg | 10% |
| Potassium 484mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 22% Daily Value |
|
An Equal Opportunity Institution
*Adapted from a Healthy Kids Cookbook for Homes recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
