6 Serves
45 Mins
14 g
88 g
10 g
Heat a large pot over medium heat. Add the chopped onion, carrots, celery, bell peppers, and minced garlic, sautéing until the vegetables are softened, about 7 minutes.
Ingredients, vitamins, and health benefits
Onion
Carrots
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Vitamin E
3 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
337 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
1121 mg / 4,700 mgSodium
959 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
15 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Stir in the spice blend and cook for 30 seconds until fragrant.
Add the beans, tomato sauce, diced tomatoes, vegetable stock, and bay leaves to the pot. Bring to a simmer, partially cover, and cook until the chili has thickened, about 20 minutes.
Stir in the corn and continue to cook for 5 minutes. Remove the bay leaves before serving.
Serve the chili hot, accompanied by tortillas, salsa, and a dollop of sour cream.
Celery
Bell Peppers
Garlic
Chili Pepper
Vegetable Stock
Spice Blend
Tomato Sauce
Tomato
Bay Leaf
Corn
Tortillas
Salsa
Sour Cream
Vitamin A
349 µg / 900 µgVitamin C
63 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
337 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
1121 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
2
g17
g16
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g