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
- 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
- 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).
Originally published as Spicy Vegetable Chili in Healthy Cooking October/November 2009, p62
Reviews for Spicy Vegetable Chili
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review