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8 servings, 1-1/4 cups each
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Top this chili with chopped fresh cilantro and avocados before serving.
This easy-to-make chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Or, freeze in airtight container up to 2 months. If frozen, thaw in refrigerator, then reheat just before serving.
This low-calorie, low-fat chili has a lot going for it. The sweet potatoes are high in vitamin A, while the beans and vegetables team up to provide a good source of fiber.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.