Tonight's Dinner - Vegetarian Chili

[Guest guest]

This was tonight's dinner. It was a quick version and came out really good.

I didn't serve mine with rice as I was watching my carbs but didn't really

miss it either. I put some chopped bbq tofu into the bottom of my bowl. It

was so good.

 

* Exported from MasterCook *

 

Vegetable Chili

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Chiles

Chilis & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 large onion -- chopped

1/2 cup celery -- chopped

1/2 green pepper -- chopped

1 jalapeno pepper -- minced*

2 cloves garlic -- chopped

1 med zucchini -- chopped

1 14 oz can low sodium diced tomatoes

1 14 oz can low sodium tomato sauce

1 tbsp chili powder

1 15 oz can black beans -- drained & rinsed

 

Heat a large dutch oven or large pot over medium heat. Spray with some

cooking spray and saute the onions, garlic, jalapeno, green pepper and

celery together until the onions are soft and the vegetables are tender,

this should take about 5 minutes. Add the zucchini and cook until tender,

about 5-10 minutes.

 

Add the tomatoes, tomato sauce, chili powder and beans. Sprinkle with a bit

of salt and pepper. Simmer for 45 minutes. If you run out of liquid and the

chili begins to stick to the bottom of the pot, add a bit of beer of wine (I

used merlot). Scrape up the bits and continue to simmer a bit longer.

 

Serve over rice (or if low carb, serve with some other vegetables and some

diced tofu).

 

I garnished the chili with some shredded smoked mozzarella cheese. It melted

into the chili and was terrific.

 

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NOTES : * divide the jalapeno in half, seed and chop and then put in

separate little cups. Put one in with the onion mixture and and one can be

used as garnish.

 

RisaG