Vegetarian Chili

By MaryEllen

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.

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

Details

Servings 6
Adapted from recipes.sparkpeople.com

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.

Reprinted with permission by Public Health – Seattle & King County