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Vegetarian Bean & Vegetable Chili

Source of Recipe

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VE: Vegetarian Bean & Vegetable Chili

Taste of Home August/September 2006
Not yet rated.
Exchanges
Prep: 20 min. Cook: 50 min.
Yield: 12 servings (4 quarts).

This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.

Ingredients:
� 1 large onion, chopped
� 1 large green pepper, chopped
� 1 large sweet red pepper, chopped
� 3 medium carrots, thinly sliced
� 6 garlic cloves, minced
� 2 tablespoons olive oil
� 1 can (28 ounces) crushed tomatoes, undrained
� 1 can (16 ounces) hominy, rinsed and drained
� 1 can (16 ounces) kidney beans, rinsed and drained
� 1 can (15 ounces) pinto beans, rinsed and drained
� 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
� 2 cups water
� 1 can (8 ounces) tomato paste
� 3 tablespoons chili powder
� 2 tablespoons Worcestershire sauce
� 1 tablespoon ground cumin
� 2 teaspoons dried thyme
� 2 teaspoons dried parsley flakes
� Salt, to taste
� 1/2 teaspoon pepper

Directions:
1. In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.

2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

1-1/4 cups equals 204 calories, 4 g fat (trace saturated fat), 0 cholesterol, 473 mg sodium, 37 g carbohydrate, 10 g fiber, 8 g protein. ++++ Exchanges: 2 starch, 1 vegetable 1 lean meat