vegan - Chipotle Vegetable Chili

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* Exported from MasterCook *

 

Chipotle Vegetable Chili

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Vegetable-oil cooking spray

1 red bell pepper -- seeded and diced

1 small eggplant -- cubed

1 medium onion -- peeled and cut into eighths

2 medium zucchini -- cubed

1/2 teaspoon salt

1 tablespoon olive oil

2 cloves garlic -- minced

1 pound button mushrooms -- cleaned and quartered

1 bay leaf

1 teaspoon chili powder

1 dried chipotle pepper -- stemmed and diced

1 can white cannellini beans -- (19 ounce) rinsed and drained

1 can low-sodium vegetable broth -- (14 1/2 ounce)

1 can low-sodium diced tomatoes -- (14 1/2 ounce)

2 tablespoons chopped fresh parsley leaves

 

Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet

with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion,

zucchini, and salt with olive oil. Arrange the vegetables in a single layer on

the prepared baking sheet. Roast the vegetables, turning occasionally, until

just softened — 25 to 30 minutes.

 

Make the chili: In a large Dutch oven, add oil and heat over medium-high heat.

Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms

soften — about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans,

broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low.

Simmer uncovered for 20 minutes.

 

To serve: Stir in parsley and serve hot.

 

Nutrition information per serving — protein: 7.5 g; fat: 3.6 g; carbohydrate: 26

g; fiber: 7.7 g; sodium: 791 mg; cholesterol: 0; calories: 155.

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=11chre56.htm &

ource=cl & sys=sys "

 

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Per Serving (excluding unknown items): 81 Calories; 3g Fat (26.9% calories from

fat); 3g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 186mg

Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fat.

 

NOTES : By roasting the vegetables and combining them with chipotle peppers, you

will add a rich, smoky sweetness to this vegetarian chili.

 

Yields: makes 6 one-cup servings

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0