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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.