One Pot Bean Chili Nachos
Ingredients
Yield: 4 servings
½ onion, yellow or red, diced
1 carrot, peeled, diced
1 bell pepper, diced
1 zucchini, diced
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons chili powder
2 tablespoons cumin, ground
1 (15 ounce) can diced tomatoes
1 cup vegetables or chicken stock, low sodium
1 cup corn, frozen
2 (15 ounce) cans low sodium beans, two varieties, not drained
For Nachos:
½ cup tortilla chips
½ cup lettuce, romaine, shredded
2 tablespoons fresh tomatoes, diced
1 tablespoon cheese, grated
1 tablespoon green onion, thinly sliced
Nutrition information
Serving size: 1 plate nachos
Calories: 290
Total Fat: 3.5 g
Saturated Fat: 1 g
Monounsaturated Fat: 1 g
Sodium: 330 mg
Total Carbohydrate: 56 g
Dietary Fiber: 10 g
Sugars: 4 g
Protein: 11 g
Source: Health Meets Food
Instructions
1. Preheat oven to 350 degrees.
2. Chop onions, carrot, bell pepper, and zucchini.
3. Place a medium pot over medium heat. Add 2 tablespoons of olive oil. Sauté onion, carrot, and bell pepper for 3 minutes.
4. To the sautéed vegetables, add salt, chili powder, cumin, and oregano. Sauté for an additional 5 minutes.
5. Add the canned tomatoes, vegetable stock, zucchini, corn, and both kinds of beans to the sautéed vegetables. Bring to a simmer.
6. Simmer for 30 minutes on medium low heat. This will allow the flavors to meld and chili to thicken.
7. To make nachos, place cup of tortilla chips on a salad plate. Top with shredded lettuce, cup of the completed chili, tomatoes, 1 tablespoon of cheese, and then green onions for a garnish. This chili is delicious topped off with plain yogurt.