Very Veggie Chili Wraps
4
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Our homemade vegetarian chili is so tasty and easy, you'll want to make extra for nachos or fajitas later in the week.
Ingredients
Olive oil
1 tsp(s)
Onion
1 small, chopped
Garlic
1 clove(s), large, chopped
Chili powder
1¼ tsp(s)
Cumin seeds
½ tsp(s)
Ground cinnamon
⅛ tsp(s)
Ground red pepper
⅛ tsp(s)
Carrots
1 small, coarsely chopped
Celery
1 cup(s), coarsely chopped
Canned white beans
15 oz, drained and rinsed (you may use kidney or black beans as well)
Canned diced tomatoes
7¼ oz, fire roasted tomatoes with green chiles preferred
Burrito-size wheat flour tortilla
4 item(s), large
Table salt
¼ tsp(s)
Light sour cream
¼ cup(s)
Low-fat shredded cheddar cheese
¼ cup(s)
Instructions
1
In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon and pepper, stirring to combine.
2
Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
3
Heat tortillas in microwave according to package directions or in nonstick skillet over moderate heat for about 1 minute, until brown spots begin to form, turning once.
4
Spread 3/4 cup of chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of sour cream and cheese. Tuck in ends of tortilla, roll and enjoy.
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