Warm up with Spicy Vegetarian Chili from our friends at Whole Foods


  • 2 tablespoons olive or canola oil
  • 1 medium yellow onion, picado
  • 1 large carrot, picado
  • 1 stalk celery, picado
  • 1 medium green bell pepper, quitado el corazón, sin semillas y picado
  • 1 medium red bell pepper, quitado el corazón, sin semillas y picado
  • 3 dientes de ajo, finamente picado
  • 1 tablespoon dried oregano
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 cucharadita de sal
  • 1 (28 onza) can diced tomatoes, with their liquid
  • 3 cups cooked red kidney beans, agotado
  • 1 1/2 cup cooked black beans, agotado


Heat the oil in a large pot over medium heat. Add onions, zanahorias, apio, peppers and garlic and cook for 10 a 12 acta, until vegetables are softened but not browned. Add chipotles, orégano, comino, chili powder and salt. Stir to blend. Add tomatoes and 4 tazas de agua. Gently simmer over low heat, uncovered, para 45 acta. Add beans and simmer an additional 30 acta. Garnish individual bowls with green onions or sour cream, si se desea.

Información Nutricional

POR SERVICIO: 230 calorías (45 de la grasa), 5g grasa total, 0.5g de grasa saturada, 0mg de colesterol, 1200mg de sodio, 37g de hidratos de carbono (13g de fibra dietética, 9g de azúcar), 11g de proteínas