Vegetarian Chili

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Cut out the fat by leaving out the meat. This thick stew is perfect on top of a baked potato. For a thinner soup, add water.

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Ingredients

  • 1 medium onion, chopped
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 2 medium tomatoes, chopped
  • 2 15 oz. cans black beans, drained
  • 1 pinch cayenne pepper, chili powder, or chili seasoning mix
  • 1 tablespoon parsley, freshly chopped
  • Nutritional Info
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 7.2 g

Preparation

Step 1

1. Saute the onions and garlic in oil in a large sauce pan.

2. Add carrots, tomatoes, herbs, spices, and beans.

3. Cover (to retain moisture) and cook on medium heat for 15-20 minutes, or until the carrots are tender.


Serves 6.

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Quick and easy, but definitely add more seasoning. Chili powder and cumin to start. If you have any bell peppers, whatever the color, add those as well. And don't skimp on the tomatoes. It has become a staple for me.

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