Vegetarian Chili

By zeenieme

Ingredients

• 1 1/2 cups finely chopped onions (about 12 ounces)
• 1 1/2 teaspoons minced garlic
• 1/4 cup water
• 3 cans (10 1/2 ounces each_ red kidney beans, rinsed and drained
• 1 1/2 cups low-sodium tomato juice
• 1 large ripe tomato, cut in 1/4 inch pieces (1 cup)
• 1 can (4 ounces) chopped green chilies, undrained
• 1 1/4 teaspoons chili powder
• 1 teaspoon dried oregano leaves, crumbled
• 1 teaspoon ground cumin
• 1/2 teaspoon dry, low-sodium all purpose seasoning (from a jar)
• 2/3 cup shredded Cheddar cheese (optional)

Details

Servings 5

Preparation

Step 1

Put onions, garlic and water in a large nonstick skillet over medium heat. Cover; cook 10 to 12 minutes, stirring three times, until onion is tender. Stir in remaining ingredients except cheese. Cook uncovered 5 to 7 minutes until bubbling hot. Sprinkle cheese over each serving if desired.