Vegetarian Chili with corn, sour cream and cheese

Ok, so this is what my sparkpeople lunch plan looked like today:

Vegetarian Chili with Corn, Sour Cream and Cheese; Grapes; Cornbread with Butter Spray
	Cheddar or Colby Cheese, Low Fat, 2 oz	98	1	4	14
	Vegetarian Chili RECIPE, 1 serving (view recipe)	141	23	3	7
	Grapes, 18 grape, seedless	34	16	1	1
	Yellow Sweet Corn, Canned, 0.2 cup	27	6	0	1
	Cornbread, 0.6 piece	104	17	3	3
	I Can't Believe It's Not Butter, Original Buttery Spray, 5 sprays, 1 serving	0	0	0	0
	Sour Cream, reduced fat, 2 tbsp	41	1	4	1

This is the recipe for the chili

Ingredients

• 1 medium onion, chopped
  
• 4 cloves garlic, pressed or minced
  
• 1 tablespoon olive oil
  
• 2 medium carrots, finely chopped
  
• 2 medium tomatoes, chopped (I actually used 1 can petite diced for time and did not drain them.)
  
• 2 15 oz. cans black beans, drained
  
• 1 pinch cayenne pepper, chili powder, or chili seasoning mix (I used a dash of chipotle powder and a pinch of cumin)
  
• 1 tablespoon parsley, freshly chopped
  
  

Directions:

1. Saute the onions and garlic in oil in a large sauce pan.

2. Add carrots, tomatoes, herbs, spices, and beans.

3. Cover (to retain moisture) and cook on medium heat for 15-20 minutes, or until the carrots are tender.


Serves 6.

Nutritional Info

Fat: 2.9g Carbohydrates: 23.0g Calories:141.3 Protein: 7.2g

This is what I did - I made the chili - divided into 6 portions, added a little under 1/3 cup corn to my chili - stirred that in. I actually only added 1 oz. of cheese because that was kind of a lot, and I only added 1 Tablespoon of sour cream. I stirred both of those in - the cheese first so it was still nice and hot and melted the cheese. Anyway, it was surprisingly tasty. Not too spicy, but I was really sparing with my chipotle powder because I haven't used it much and don't know how spicy it was. I'd definitely make it again, and it was healthy too. I froze 1/2 of it in individual serving sizes. We'll see how they defrost. I'd give it a 9/10.