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Darcy's Veggie Chili

Source of Recipe


Cooking Light-5/00






List of Ingredients



• 2 teaspoons olive oil
  
• 1 1/2 cups chopped onion (about 1 large)
  
• 3 garlic cloves, chopped
  
• 5 teaspoons chili powder
  
• 1 tablespoon brown sugar
  
• 1 tablespoon ground cumin
  
• 1 tablespoon dried oregano
  
• 1/2 teaspoon dried coriander
  
• 1/8 teaspoon ground allspice
  
• 1/8 teaspoon ground cloves
  
• 1 jalapeno pepper, seeded and diced
  
• 1 1/2 cups water
  
• 1 cup diced red bell pepper (about 1 medium)
  
• 1 cup diced green bell pepper (about 1 medium)
  
• 3 tablespoons tomato paste
  
• 1 can (16-ounce) kidney beans, drained and rinsed
  
• 1 can (14.5-ounce) diced tomatoes, undrained
  
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  






Instructions



1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeno), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
   
   
2. Yield: 4 servings (serving size: 1-1/2 cups chili and 2 tablespoons cheese).
   
   






Final Comments


Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.