Spicy Vegetable Chili Recipe

Spicy Vegetable Chili Recipe photo by Taste of Home

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This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. —Nancy Zimmerman, Cape May Court House, New Jersey

This recipe is:

Healthy

Diabetic Friendly

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Spicy Vegetable Chili Recipe

Prep: 25 min. Cook: 35 min.

Yield: 8 Servings

25 35 60

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

In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer.
Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (calculated without sour cream) equals 195 calories, 3 g fat (trace saturated fat), 0 cholesterol, 423 mg sodium, 35 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Spicy Vegetable Chili in Healthy Cooking October/November 2009, p62