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Vegetarian Chili

TOTAL TIME: Prep: 15 min. Cook: 55 min. YIELD: 8 servings.
Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium sweet red pepper, chopped
  • 1 medium zucchini, chopped
  • 1 small carrot, chopped
  • 2 cans (14 ounces each) crushed tomatoes
  • 1 can (14 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) kidney beans, rinsed and drained
  • 1 cup water
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • Optional: lime wedges and chopped fresh cilantro

Directions

  • 1.
    In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes.
    Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes.
    Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts

1 cup: 140 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 24g carbohydrate (5g sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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