Hearty Meatless Chili

By dashy_65

Ingredients

• GARNISH:
• 1 small onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 medium zucchini, finely chopped
• 2 medium carrots, finely chopped
• 3 tablespoons cornmeal
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon sugar
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 8 tablespoons fat-free sour cream
• 8 tablespoons thinly sliced green onions
• 8 teaspoons minced fresh cilantro

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute.

Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro. Yield: 8 servings (2-1/2 quarts).

254 cal, 3g fat, 466mg sodium, 47g carb, 12g fiber