Vegetable chili, thick and hearty

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Onion; chopped
1 \N Carrot; thinly sliced
1 \N Green bell pepper; chopped
8 ounces Mushrooms; sliced
1 small Zucchini; sliced
12 \N Black olives; optional
4 \N Cloves garlic; minced
28 ounces Canned tomatoes with juice; chopped
2 cups Nonfat tomato sauce
4 ounces Green chili peppers; diagonally sliced
4 cups Cooked kidney beans; or pinto, black, or adzuki beans
3 tablespoons Chili powder
1 tablespoon Dried oregano
2 teaspoons Ground cumin
2 teaspoons Paprika
\N \N Red pepper flakes; optional
\N \N Ground red pepper; optional
1 tablespoon White wine vinegar
\N \N Fresh cilantro; optional
\N \N Nonfat sour cream; optional

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.

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