Vegetable Chili
(from redmed2000’s recipe box)
Source: Penzey's Spices
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: main dish, not tried
Ingredients
- 3 Tbsp olive oil
- 1 small onion, diced
- 2 large stalks celery, sliced
- 1 medium carrot, diced
- 1 small red or yellow bell pepper, diced
- 1 Tbsp ground ancho chili pepper
- 1 - 2 Tbsp ground cumin
- 2 tsp oregano
- 1/2 - 1 tsp ground chipotle pepper
- 1 large or 2 small zucchini sliced
- 1 11-oz can corn kernels, rinsed and drained (or kernels from 3 fresh ears)
- 1 14-oz can kidney or black beans, rinsed and drained
- 1 14-oz can chopped tomatoes with juice (or 3 - 4 large tomatoes, peeled, cored and chopped)
- 2 Tbsp water or red wine
Directions
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In large frying pan, heat olive oil over medium-high heat.
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Add the onion, celery, carrot and bell pepper and saute until cooked through.
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Sprinkle the ancho, cumin, oregano and chipotle on the veggies; stir and cook a bit.
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Add the zucchini slices, corn, beans and tomatoes
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Swish the tomato can with a couple of Tbsp of water / red wine and add.
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Cover and simmer for about 20 minutes (30 min if using fresh corn and tomatoes).
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Serve with grated cheddar cheese or low-fat yogurt on top if desired.