Vegetable chili, thick and hearty

6 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1Onion; chopped
1Carrot; thinly sliced
1Green bell pepper; chopped
8ouncesMushrooms; sliced
1smallZucchini; sliced
12Black olives; optional
4Cloves garlic; minced
28ouncesCanned tomatoes with juice; chopped
2cupsNonfat tomato sauce
4ouncesGreen chili peppers; diagonally sliced
4cupsCooked kidney beans; or pinto, black, or adzuki beans
3tablespoonsChili powder
1tablespoonDried oregano
2teaspoonsGround cumin
2teaspoonsPaprika
Red pepper flakes; optional
Ground red pepper; optional
1tablespoonWhite wine vinegar
Fresh cilantro; optional
Nonfat sour cream; optional

Directions

Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and garlic in the oil for 20 minutes. Add the remaining ingredients, except for the vinegar and cilantro. Simmer for at least 30 minutes, stirring often.

Add the vinegar and cilantro to taste. Simmer briefly.

Serve garnished with the sour cream.

Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread; ½ Lean Meat; 3½ Vegetable; 1 Fat Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jul 12, 1999, converted by MM_Buster v2.0l.