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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. Ingredients:
1 medium onion, chopped |
1 medium carrot, thinly sliced |
1 medium green pepper, chopped |
1/2 pound sliced fresh mushrooms |
1 small zucchini, sliced |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (8 ounces each) no-salt-added tomato sauce |
1 can (4 ounces) chopped green chilies |
3 tablespoons chili powder |
3 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons paprika |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon white wine vinegar |
minced fresh cilantro and fat-free sour cream, optional |
Directions:
1. In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer.
2. Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
3. Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired. Yield: 8 servings (2 quarts).
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