Vegetarian Chili

By CorbettCook

This was one of my favorite original WW recipes
353 calories
18 g protein
11 g fat
49 g carbs
1156 mg sodium

Ingredients

• 1 TBS + 1 Tsp oil
• 2 medium carrots, shredded
• 1/2 c. sliced celery
• 1/2 c. chopped green bell pepper
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 2 c. canned whole tomatoes, chopped
• 2 c. fresh mushrooms, sliced
• 2 c. tomato sauce
• 6 oz. cooked chick peas (garbanzos)
• 6 oz. cooked navy or white kidney beans
• 6 oz. cooked red kidney beans
• 1 1/2 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 oz. Monterey Jack cheese

Preparation

Step 1

In large nonstick skillet, heat oil; add carrots, celery, bell pepper, onion and garlic, and saute until onion is tender. Stir in remaining ingredieents except cheese; bring to a boil, then simmer 30 minutes, stirring occasionally.

Serve each portion with 1/2 oz. cheese.