Hearty Vegetarian Chili

By dashy_65

Ingredients

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

Preparation

Step 1

Heat oil in Dutch oven over medium heat. Add onion, celery, carrot and garlic; cook until onion is tender 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.

Top chili with sour cream, shredded cheddar cheese or tortilla chips if desired. Flavor improves if refrigerated overnight. It also freezes well.

160 cal, 3 g fat, 27g carb, 860mg sodium, 7g fiber