Vegetable Chili

By KeyIngredient

Ingredients

• 4 T olive oil
• 4 med. Sized onions, chopped
• 4 med. Sized carrots, cut into ½ inch pieces
• 2 T garlic, minced
• 2 T chili powder
• 2 T cumin
• ½ lb red skinned new potatoes, cut into ½ inch pieces
• 1 each red, green, and yellow bell peppers, cut into ½ inch pieces
• 2 cans (28 oz each) peeled plum tomatoes, chopped, with their juices
• 1 T tomato paste
• 1 T brown sugar
• 2 tsp dried oregano
• 1 tsp fennel seeds
• 2 each yellow squash and zucchini, halved lengthwise, seeded and cut into ½ inch pieces
• 1 can (15.5 oz) garbanzo beans, drained and rinsed
• 1/2 cup chopped parsley
• Salt and pepper to taste
• 2 T fresh lemon juice

Details

Servings 10

Preparation

Step 1

- Place oil in large, heavy pot over medium heat. Add the onions and carrots; cook, stirring for 7 minutes.
- Add garlic and cook for 3 min. more. Reduce heat to low and stir in the chili powder and cumin. Cook for 1 min. longer
- Stir in potatoes, bell peppers, canned tomatoes, tomato paste, brown sugar, oregano and fennel seeds. Bring to boil, reduce heat to med. and simmer, partially covered for 25 minutes, stirring occasionally.
- Add the yellow squash, zucchini, beans and parsley. Season with salt and pepper. Simmer, uncovered for 20 min. longer or until vegetables are tender.
- Stir in lemon juice; serve hot

250 calories