Vegetarian Chili Verde

Vegetarian Chili Verde

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 cups reduced-sodium vegetable broth
• 2 cans (4 ounces each) chopped green chilies
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• 1/4 teaspoon ground red pepper
• 1 can (15 ounces) cannellini beans
• 1 can (15 ounces) pink kidney beans

Heat the olive oil in a large nonstick pot over medium-high heat. Add the onion and cook for 5 minutes or until soft. Add the vegetable broth, chilies, garlic powder, cumin, oregano, cilantro, and red pepper. Reduce the heat to low and simmer for 15 minutes to allow flavors to combine. Stir in the beans with their canning liquid and simmer for 8 minutes longer or until heated through.

6 Servings

Nutrition Information per serving: Calories: 209
Fat: 3 g (13% calories from fat)
Protein: 13 g (21% calories from protein)
Carbohydrates (net): 25 g (66% calories from carbohydrates)