Spicy Vegetable Chili

By pattie_d

This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. —

Ingredients

• Prep: 25 min. Cook: 35 min. Yield: 8 Servings
• 25 25
• 35 35
• 60 60
• 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

Preparation

Step 1

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. Yield: 8 servings (2 quarts).
Nutritional Facts
1 cup (calculated without sour cream) equals 195 calories, 3 g fat (trace saturated fat), 0 cholesterol, 423 mg sodium, 35 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.