SUMMER VEGETARIAN CHILI
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Yield 6
Number Of Ingredients 15
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 (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
- Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 27.8 g, Fat 5.8 g, Fiber 7.4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 639.6 mg, Sugar 5.3 g
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Md Awoul
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this chili is a great way to use them up.
Mattie Kingori
[email protected]I've made this chili several times now and it's always a winner. It's so easy to make and it's always a crowd-pleaser.
Arm An
[email protected]This chili was delicious! I made it for a potluck and it was a huge success. Everyone loved it, even the meat-eaters.
Awosanya Seyi
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. It was so flavorful and satisfying, and I loved the combination of vegetables. I'll definitely be making this again.
Sarahi Lopez
[email protected]This vegetarian chili was a total hit with my family! The flavors were so rich and complex, and the texture was perfect. I especially loved the addition of the sweet potatoes and corn, which gave the chili a nice sweetness and crunch.