Enchilada Chili

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving Size: 1 cup

Ingredients

2 Tbsp. Vegetable or Canola Oil
½ cup Onion, Red, small dice
1 cup Red Bell Pepper, small dice
4 cups Mushrooms, Button, diced
2 Tbsp. Garlic, Fresh, minced
2 ½ cups Tomatoes, Canned, Diced
2 ½ cups Vegetable Broth, low sodium
1 Tbsp. Cumin, ground
1 Tbsp. Paprika
1 Tbsp. Oregano, dried, ground
1 Tbsp. Chili Powder
1 Tbsp. Salt
1 Tbsp. Black Pepper
4 cups Kidney Beans, canned, drained, rinsed
4 cups Black Beans, canned, drained, rinsed
1 cup Refried Beans
1 cup Mild Red Enchilada Sauce

Preparation

1. Over medium heat, in a pot, add oil, sauté chopped onion, peppers, mushrooms and garlic for 5 minutes. Add the tomatoes, broth, cumin, paprika, oregano, chili powder, salt and pepper. Cook for 30
minutes, until the vegetables are soft.
2. Add the kidney beans, black beans, refried beans and enchilada sauce, and continue to cook for 1 hour until chili is thick and vegetables and beans are soft.

Serving information

Serve with tortilla chips.

Nutrition information

Calories: 274 Total Fat: 4.6g Saturated Fat: 0.6g Monounsaturated Fat: 2.3g Polyunsaturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 43.5g Fiber: 16.2g Total Sugars: 5.7g Protein: 14.6g Sodium:
1690mg Vitamin A: 52μg Vitamin C: 25mg Calcium: 102mg Iron: 4.3mg Folate: 108μg