Vegetarian Chili

Submitted by ellie_

"This is a great and different way to use summer garden tomatoes, zucchini and peppers -- changing the proportions and vegetables depending what is available. Recipe source: local newspaper"

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 cup red onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons chili powder, to taste
• 2 teaspoons ground cumin
• 1 cups chopped fresh tomatoes or (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup vegetable broth or 1 cup red wine
• 1 cup chopped bell pepper
• 1 cup chopped zucchini
• 1 cup corn kernel
• 1 cup chopped mushroom
• 1 cup fresh cilantro, chopped
• 1⁄2 teaspoon cayenne pepper, to taste
• salt and pepper
• low-fat cheddar cheese, garnish (optional)
• chopped onion, garnish (optional)
• nonfat sour cream or low-fat sour cream, garnish (optional)
• fresh cilantro, garnish (optional)

directions

1. In a large pot heat oil and add onion, garlic, chili powder and cumin.
2. Cook over medium heat for 5 minutes or until onion is soft.
3. Add remaining ingredients (except for garnishes cheese - cilantro) and stir to combine.
4. Bring to a boil and then lower heat and simmer for 20 minutes or until vegetables are soft.
5. Garnish as desired.

Reviews

[Maito]

This black bean chili is quite good. I used mostly red wine, with a little bit of broth. I subbed more red peppers for the mushrooms and zucchini and left out the cayenne since I was using a spicy chili powder. The nonfat sour cream is great with this. Served 3 for us.

 

[echo echo]

Made this for supper tonight exactly as described, except I had some mixed cheddar/Monterey Jack cheese so I used that. I used red wine (Merlot) rather than vegetable broth. I especially appreciate this recipe because it is relatively low sodium, and it was flavorful enough I never missed the salt. It was great and is definitely going to become a regular for me.