SPICY VEGETABLE CHILI

Spicy Vegetable Chili image

This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 18

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Ingredients

1 medium onion, chopped
1 medium carrot, thinly sliced
1 medium green pepper, chopped
1/2 pound sliced fresh mushrooms
1 small zucchini, sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon white wine vinegar
Minced fresh cilantro and fat-free sour cream, optional

Steps:

In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.

Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges