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Spicy Vegetable Chili

Healthycooking's picture
Ingredients
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Thinly sliced carrot 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Peeled cubed red potato 2 Cup (32 tbs)
  Canned no salt added beef broth 1 Cup (16 tbs), undiluted
  Water 1 Cup (16 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Chunky salsa 1 Cup (16 tbs) (Use Commercial Variety)
  Canned no salt added tomato sauce 15 Ounce (1 Can)
  Chili powder 1 1⁄2 Tablespoon
  Ground cumin 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)
Directions

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add carrot, 1 cup onion, green pepper, and garlic; saute until tender.
Add potato and next 8 ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 30 minutes.
Cover and simmer an additional 30 minutes or until potato is tender.
Add beans, and cook, uncovered, an additional 5 minutes.
Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese.
If desired, top with sour cream and green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled

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