Red, Gold, Black And Green Chili

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
80%
Red, Gold, Black And Green Chili
50 min.
6
416kcal

Suggestions


Welcome to a vibrant culinary adventure with our Red, Gold, Black, and Green Chili! This delightful dish is not just a feast for the eyes but also a wholesome meal that caters to a variety of dietary preferences, making it perfect for everyone at the table. Packed with an array of colorful vegetables, hearty beans, and aromatic spices, this chili is a celebration of flavors and textures that will leave you craving more.

Imagine the warmth of sautéed onions and garlic mingling with the smoky notes of chipotle chili powder and the earthy richness of cumin. Each spoonful bursts with the sweetness of corn and the satisfying chew of hulled barley, creating a comforting yet invigorating experience. Whether you're enjoying it for lunch, dinner, or as a main course, this chili is sure to impress with its robust taste and impressive health score of 80.

Not only is this dish vegetarian, vegan, and dairy-free, but it also boasts a remarkable 416 calories per serving, making it a guilt-free indulgence. Serve it with zesty lime wedges and crunchy baked tortilla chips for an added crunch that perfectly complements the chili's rich flavors. Gather your friends and family, and let this Red, Gold, Black, and Green Chili be the star of your next meal!

Ingredients

  • servings baked tortilla chips for serving
  • 0.3 cup barley hulled cooked drained
  •  bell pepper green chopped
  • teaspoon chili powder 
  • servings chipotle chili powder 
  • 1.5 cups black beans cooked drained (1 can)
  •  corn tortillas per person)
  • cups corn fresh
  • cloves garlic minced
  • teaspoon ground cumin 
  • servings juice of lime fresh
  • cups onion chopped
  • 1.5 cups kidney beans red cooked drained (1 can)
  • servings salt (if desired)
  • tablespoon all the tabasco sauce you handle (or other hot sauce)
  • cups tomatoes diced canned undrained
  • tablespoons water 

Equipment

  • frying pan
  • sauce pan

Directions

  1. Heat the 3 tbsp. water in a large saucepan. Sauté the onions until they are soft; then stir in the garlic, cumin, chili powder, Tabasco, and bell peppers and sauté for 2 to 3 minutes more.
  2. Add the tomatoes and beans to the pan and cook for about 10 minutes. Stir in the corn and the drained barley, adding some of the barley cooking liquid if chili appears too dry. Cover and simmer for a few minutes for the flavors to meld.
  3. Add salt to taste.
  4. Serve with limes to squeeze on at the table and crunchy baked tortilla chips. (This makes about 4 very large or 6 average-sized servings.)

Nutrition Facts

Calories416kcal
Protein15.39%
Fat7.52%
Carbs77.09%

Properties

Glycemic Index
36.63
Glycemic Load
9.72
Inflammation Score
-9
Nutrition Score
26.882608786873%

Flavonoids

Catechin
0.24mg
Eriodictyol
0.66mg
Hesperetin
2.69mg
Naringenin
0.11mg
Apigenin
0.02mg
Luteolin
1.91mg
Isorhamnetin
4.01mg
Kaempferol
0.61mg
Myricetin
0.23mg
Quercetin
20.91mg

Nutrients percent of daily need

Calories:416.27kcal
20.81%
Fat:3.71g
5.7%
Saturated Fat:0.63g
3.94%
Carbohydrates:85.47g
28.49%
Net Carbohydrates:68.87g
25.04%
Sugar:8.41g
9.35%
Cholesterol:0mg
0%
Sodium:593.61mg
25.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.06g
34.13%
Vitamin C:64.65mg
78.36%
Fiber:16.59g
66.37%
Manganese:1.04mg
52.13%
Folate:183.08µg
45.77%
Phosphorus:383.45mg
38.35%
Magnesium:147.43mg
36.86%
Vitamin B6:0.68mg
34.24%
Vitamin B1:0.5mg
33.38%
Potassium:1138.71mg
32.53%
Iron:5.66mg
31.43%
Copper:0.5mg
25.05%
Vitamin A:1039.8IU
20.8%
Vitamin B2:0.34mg
20.13%
Vitamin B3:3.6mg
17.99%
Zinc:2.58mg
17.17%
Selenium:11.52µg
16.46%
Calcium:158.92mg
15.89%
Vitamin E:2.26mg
15.07%
Vitamin K:13.48µg
12.83%
Vitamin B5:0.75mg
7.49%