Vegetable Chili

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Vegetable Chili

 

2 TB olive or canola oil

2 large onions, coarsely chopped

2 cloves garlic, finely chopped

1 TB chili powder

2 celery ribs, diced

2 large carrots, peeled and diced

1 sweet red or green bell pepper, diced

1 can (16 oz.) crushed or diced tomatoes, undrained

1 cup vegetable broth

2 yellow squash

1 can (16 oz.) red kidney beans OR

1 can (16 oz.) white cannellini beans, rinsed and drained

1 cup frozen corn kernels

2 TB chopped fresh parsley

1/2 cup low fat sour cream

 

In a large sauce pan or Dutch oven, sauté onions and garlic; stirring, about

7 minutes or until

transparent and golden. Stir in chili powder and cook 2 to 3 minutes longer.

 

2. Sauté celery, carrots, and sweet pepper, stirring frequently, 6 to 7

minutes or until tender.

 

3. Add tomatoes and broth; bring to a boil. Add squash, kidney beans, and

corn. Cover and

simmer, stirring occasionally, 25 to 30 minutes or until tender.

 

4. Stir in the parsley and top each serving with sour cream.

 

Serves: 4.

 

Nutrition Information:

Per serving = Calories 374, Sat Fat 1 g, Total fat 14 g, Sodium 661 mg,

Cholesterol 0 mg, Protein 13 g, Carbohydrate 54 g, Fiber 14 g.