Vegetarian Chili

~200 calories per cup

Ingredients

• 1 tablespoon sunflower oil (or olive oil)

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• 1 medium yellow onion, diced
• 1 cup shredded carrots (45 calories)
• 1-2 jalapeño peppers, stemmed, seeded, and minced (8 calories)
• 3 garlic cloves, minced (4 calories)
• 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes) (32 calories)

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• 2 tablespoons chili powder
• 1 tablespoon ground dried chilies

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• 1 1/2 cups tomato sauce (45 calories)
• 1 (15-ounce) can kidney beans, drained and rinsed (1,417 calories, 99 grams protein)
• 1 1/2 (15-ounce) cans black beans, drained and rinsed (1,442 calories, 90 grams protein)

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• 1 1/2 teaspoons kosher salt, or to taste
• Chopped fresh cilantro

Directions

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
3. Add the garlic and sauté for 1 minute.
4. Add the chili powder and ground chilies and stir until well combined.
5. Stir in the tomatoes, tomato sauce, and beans.
6. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
7. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.