Heat oil in 4-quart saucepan or Dutch oven over medium-high heat. Add onion, garlic, chili powder and cumin. Cook 5 minutes, stirring occasionally. Stir in all remaining ingredients except cilantro. Bring to a boil; cover. Reduce heat; simmer 20 minutes, stirring once or twice. Stir in cilantro.
Serving Suggestion: Top this vegetarian chili with your favorite chili toppings – sour cream, shredded cheese, sliced green onions. For a refreshing change, top with chopped radishes and avocado.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 220, Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 830mg, Carb 41g, Fiber 10g, Total Sugar 7g, Protein 12g, Vitamin D 30%, Calcium 10%, Iron 20%, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.