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    Low-fat Vegetable Chili

    Source of Recipe

    contributed by Angela Lowry modified from an unknown source

    List of Ingredients

    1 tablespoon olive oil
    1 onion -- chopped
    1 carrot -- thinly sliced
    1 green bell pepper -- chopped
    8 ounces mushrooms -- sliced
    1 small zucchini -- sliced
    12 black olives -- optional
    4 cloves garlic -- minced
    28 ounces canned tomatoes with juice -- chopped
    2 cups nonfat tomato sauce
    4 ounces mild green chili peppers -- canned or fresh chopped
    4 cups cooked kidney beans
    - or pinto, black, or adzuki beans
    3 tablespoons chili powder
    1 tablespoon dried oregano
    2 teaspoons ground cumin
    2 teaspoons paprika
    red pepper flakes -- optional
    ground red pepper -- optional
    fresh cilantro -- optional

    Recipe

    Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and garlic in the oil for 20 minutes. Add the remaining ingredients, except for the cilantro. Simmer for at least 30 minutes, stirring often.

    Add the cilantro to taste. Simmer briefly. Serve with torilla chips.

 

 

 


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