Vegetable Chili, Thick And Hearty

Categories: Chilis, Vegan, Vegetarian
Yield: 6 servings

1 tb Olive oil
1 Onion; chopped
1 Carrot; thinly sliced
1 Green bell pepper; chopped
8 oz Mushrooms; sliced
1 sm Zucchini; sliced
12 Black olives; optional
4 Cloves garlic; minced
28 oz Canned tomatoes with juice;
-chopped
2 c Nonfat tomato sauce
4 oz Green chili peppers;
-diagonally sliced
4 c Cooked kidney beans; or
-pinto, black, or adzuki
-beans
3 tb Chili powder
1 tb Dried oregano
2 ts Ground cumin
2 ts Paprika
Red pepper flakes; optional
Ground red pepper; optional
1 tb White wine vinegar
Fresh cilantro; optional
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;
1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat

Recipe by: Lowfat Living, Cooper & Cooper

Posted to EAT-LF Digest by "Ellen C." on Jul 12,
1999,
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