SUMMER VEGETARIAN CHILI

Summer Vegetarian Chili image

From EatSmart article in Parade Magazine with minor modifications by me. Delicious for lunch or dinner and quite versatile.

Provided by stacylu

Categories Peppers

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 large chopped red onion
5 cloves garlic, crushed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups chopped fresh tomatoes
1 (7 3/4 ounce) can hot Mexican tomato sauce (I use el pato brand)
1 (15 ounce) can black beans, undrained
1 cup water or 1 cup red wine
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernel
1 cup chopped white mushroom
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, to taste
salt and pepper

Steps:

Heat oil in medium pot.
Add onion, garlic, chili powder, and cumin.
Saute over medium heat until onion is soft (about 5 minutes).
Add remaining ingredients and stir.
Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
Add more liquid if needed.
Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.

Nutrition Facts : Calories 178.5, Fat 5.8, SaturatedFat 0.9, Sodium 37.5, Carbohydrate 27.6, Fiber 8, Sugar 4, Protein 7.6

*** Explore more Summer Vegetarian Chili Recipes »

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