Ingredients

• 2 medium carrots, scrubbed
• 2 stalks celery, trimmed
• 2 cloves garlic, peeled and smashed
• 1 medium onion, peeled and quartered
• 1 Tbsp. olive oil
• 29 oz. kidney beans, drained and rinsed
• 15 oz. tomatoes, canned; diced; chili seasoned
• 14 oz. chicken broth, low-sodium
• 1 Tbsp. chili powder
• 1 tsp. cumin
• Salt and pepper, to taste
• 4 tortillas, (Don Juan's Low-Carb is preferred.)
• 4 Tbsp. cheddar cheese

Method

1. Preheat oven to 400°F. In food processor fitted with shredding disc, drop carrots, celery, garlic, and onion pieces down feed tube. Let vegetables process only until chopped.

2. Heat oil in large saucepan over medium-heat. Add chopped vegetables; cook 4 minutes, stirring. Add remaining ingredients; bring to a simmer and cook 8 minutes, covered, but stirring occasionally.

3. Meanwhile, lay tortillas on baking sheet. Cut in wide strips. Sprinkle strips with cheese. Bake 7 minutes, until crisp. 4. Ladle chili into serving bowls; top with nacho strips.

Notes

Nutritional Information:
441 calories
21 g protein
70 g carbohydrate
16 g fiber
9 g total fat (2 g saturated fat)
4 mg cholesterol
1085 mg sodium

Categories

Soups, Chili