Chunky Vegetarian Chili & Tortilla Bowls

Over the last year, I have developed a love for chili. This is something I *never* use to eat, but once I became vegetarian I was coming across many yummy looking chili recipes and thought I would give one a go! By far my favourite so far is one from Cooking Light called Chunky Vegetarian Chili. I serve it in a whole wheat tortilla bowl (I use WeightWatcher wraps - 1 point & so good!). I make a medium size ball from tin foil and then spray the wrap with some cooking spray. I then mold the wrap around the tin foil to make a bowl shape. It doesn't do it perfectly, but that's fine - I hold it down for a moment to take the shape and then throw it in the oven until it browns around the edges. SO good! Then I scoop the chili on top and serve it with diced green onions & fat-free sour cream. Sometimes I add salsa too. The favourite salsa of the house is the PC lime & chili one. Mmmmm :)

Here is the recipe, enjoy :) Just a note - I use chick peas instead of pinto beans! And for the kidney beans I opt for red.

Chunky Vegetarian Chili

Ingredients
1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

8 servings (serving size: 1 cup)

Nutritional Information
CALORIES 257(9% from fat); FAT 2.7g (sat 0.3g,mono 0.5g,poly 1.2g); PROTEIN 12.8g; CHOLESTEROL 0.0mg; CALCIUM 150mg; SODIUM 876mg; FIBER 14.2g; IRON 4.5mg; CARBOHYDRATE 48.8g