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Vegetarian Chili

This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.

12 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 medium carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounces) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups water
1 can (8 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven or soup kettle, saute the onion, peppers, carrots and
garlic in oil for 15 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat;

2 of 2

Vegetarian Chili (continued)

Directions (continued)

cover and simmer for 30 minutes or until heated through. Yield: 12
servings (4 quarts).

Nutrition Facts: 1-1/4 cups equals 204 calories, 4 g fat (trace saturated fat), 0 cholesterol, 569 mg sodium, 37 g carbohydrate, 10 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat.