Sweet and Spicy Chili
  • 2teaspoons canola oil
  • 2small onions, finely choppedabout 1 cup
  • 1medium orange bell pepper, choppedabout 1 cup
  • 3cloves garlic, minced
  • 1tablespoon chili powder
  • 2teaspoons cumin
  • 1teaspoon oregano
  • 1 bay leaf
  • 14.5-ounce can diced green chilies
  • 1teaspoon saltoptional
  • 3/4cup vegetable broth
  • 114.5-ounce can diced tomatoes
  • 114.5-ounce can kidney beans, undrained
  • 114.5-ounce can black beans, undrained
  • 1cup frozen corn
  • 1teaspoon hot sauce
  • 1tablespoon Worcestershire sauce
  • 2tablespoons barley malt
  • 1/2tablespoon unsweetened cocoa
  • Black pepperto taste
  • Cubed avocado; grated low-fat Monterey jack or cheddar cheese; and low-fat sour creamfor garnish
  1. In a large pot over medium-high heat, add canola oil, spreading evenly. Add chopped onions, bell pepper, and garlic. Sauté until onion is translucent, about 5 minutes.
  2. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if using. Stir until vegetables are evenly coated.
  3. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn. Stir thoroughly.
  4. Add remaining ingredients except garnishes and stir thoroughly. Cook over medium-low heat for at least 30 minutes, or until chili reaches desired consistency. Serve hot, garnished with avocado cubes, cheese, and sour cream.
Recipe Notes
Nutrition Facts
Sweet and Spicy Chili
Amount Per Serving
Calories 183
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Per Serving: Calories: 183 calories, % fat calories: 13, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 32g, Protein: 9g, Fiber: 10g, Sodium: 752mg