Vegetable Chili Boat


2 ½ tsp Canola oil

½ cup Fresh onion, peeled, diced

½ cup Fresh green bell pepper, seeded, diced

½ cup Canned low-sodium pinto beans, drained, rinsed


½ cup Canned low-sodium kidney beans, drained, rinsed

1 cup Canned low-sodium black beans, drained, rinsed

1 ½ Tbsp Chili powder

1 L cups Canned low-sodium diced tomatoes

1 cup Low-sodium chicken stock

1 dash Hot sauce


¼ cup Canned low-sodium tomato paste 18 chips Low-sodium tortilla chips (about 3 oz) ¼ cup Reduced-fat cheddar cheese, shredded (1 oz) ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)


1. 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 for flavors to blend.

2. Add tomatoes, chicken stock, 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.

3. Combine cheddar and mozzarella cheeses (the cheese is a garnish).

4. Place ¾ cup chili in a bowl. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend. Serve hot.

¾ cup provides: legume as meat alternate: ¾ oz equivalent meat alternate, 3/8 cup vegetable, and ¼ oz equivalent grains. OR Legume as Vegetable: ¼ oz equivalent meat alternate, ½ cup vegetable, and ¼ oz equivalent grains. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

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