Healthy Vegetarian Chili

By Hklbrries

"One really cold day I wanted chili but didn't have any ground beef or turkey. So I used what I had on hand and came up with this recipe. My husband and daughter love it."

Sue Brintle, Mount Airy, NC

Ingredients

• 2 tbsp canola or olive oil
• 1 medium onion, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 2 cups whole kernel corn
• 3 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2 (14-ounce) cans diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 cup medium salsa
• 1/2 cup ketchup
• 1 (14-ounce) can reduced-sodium vegetable broth
• 1 tbsp Worcestershire sauce
• 1 (1-ounce) package chili seasoning
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp paprika

Details

Servings 14
Adapted from americanprofile.com

Preparation

Step 1

Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.

Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes.

Tips from our test kitchen: Top chili with sour cream, shredded Cheddar cheese or tortilla chips, if desired. Flavors improve if the chili is refrigerated overnight. It also freezes well.

Nutrition Information:
Per serving
160 calories
3 g fat
7 g protein
27 g carbohydrates
7 g fiber
860 mg sodium