Vegetable chili, thick and hearty
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 1 | Carrot; thinly sliced | |
| 1 | Green bell pepper; chopped | |
| 8 | ounces | Mushrooms; sliced |
| 1 | small | Zucchini; sliced |
| 12 | Black olives; optional | |
| 4 | 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 |
| Red pepper flakes; optional | ||
| Ground red pepper; optional | ||
| 1 | tablespoon | White 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.