Vegetables chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; minced | |
| 1 | Green or red pepper; chopped | |
| ½ | pounds | Mushrooms; sliced |
| ½ | cup | Chopped onions |
| 1 | tablespoon | Canola oil |
| 1 | can | Tomatoes; * see note |
| Size-28 ozs-crushed | ||
| 1 | can | Tomato sauce; 15 oz |
| 2 | tablespoons | Chili powder (mexican) |
| 1 | teaspoon | Ground cumin |
| 2 | cans | Kidney bean; 15 oz ea |
| Drained-rinsed | ||
| 1½ | cup | Zucchini; diced |
| 1 | pack | Frozen corn |
| Thawed-10 oz size | ||
Directions
* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender. Makes 8 servings.
Notes/Hints: For fat free, spray vegetables with Pam and omit oil, thus "wilting" them instead of cooking in oil. Wilt means using little heat and covering the pan. Also, because of use of canned vegetables, this recipe may not be suitable for those on a low-sodium diet. Suggested toppings for chili: non-fat sour cream, non-fat cheddar cheese substitute, and chopped scallions.