Recipes Hearty Vegetable Chili (Vegetarian, Soups)

Number of Servings
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 carrot, thinly sliced
    • 1 green pepper, chopped
    • 8 ounces mushrooms, sliced
    • 1 small zucchini, sliced
    • 4 large cloves garlic, minced
    • 1 28-ounce can tomatoes with juice, chopped
    • 2 cups tomato sauce
    • 1 4-ounce can green chili peppers, diced
    • 4 cups cooked kidney, pinto, or black beans
    • 3 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • Red-pepper flakes (optional)
    • Chopped fresh cilantro (optional)
    • Nonfat sour cream or yogurt (optional)

Warm the oil in a large pot over medium heat. Add the onion, carrots, green peppers, mushrooms, zucchini, and garlic. Sauté for 20 minutes. Add the tomatoes with juice, tomato sauce, chili peppers, beans, chili powder, oregano, cumin, paprika and red pepper flakes. Simmer for at least 30 minutes; stir often to prevent burning. Add the cilantro to taste. Simmer briefly. Serve garnished with the sour cream or yogurt.

Nutrition Information

254 Calories; 4g Fat (13.9% calories from fat); 14g Protein; 45g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 572mg Sodium.