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Garden Chili

Diet.Chef's picture
Ingredients
  Corn oil/Safflower oil 3 Tablespoon
  Onions 3 Large, chopped
  Zucchini 3 , sliced
  Fresh mushrooms 1 Pound, chopped
  Leeks 3 , thoroughly cleaned and chopped
  Garlic 1 Clove (5 gm), minced
  Chili powder 2 Tablespoon
  Mustard seed 2 Teaspoon
  Cumin seed 1 Teaspoon
  Cardamom 1⁄4 Teaspoon, ground
  Cinnamon 1⁄4 Teaspoon
  Canned tomatoes 40 Ounce (2 Cans, 20 Ounce Each)
  Canned stewed tomatoes 16 Ounce (1 Can, 16 Ounce Each)
  Canned tomato paste 6 Ounce (1 Can)
  Beer/Water 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Light brown sugar 1 Tablespoon
  Canned kidney beans 48 Ounce (3 Cans, 16 Ounce Each)
  Shredded part skim mozzarella cheese 1⁄4 Cup (4 tbs), shredded
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Green onions 2 , chopped
  Tomatoes 2 (Fit-for-salsa varieties)
  Shredded lettuce 4 Ounce
  Tortilla chips 4 Ounce, slightly crushed
  Green chilies 2 , chopped
Directions

In a large kettle heat oil over low heat.
Add onions, zucchini, mushrooms, leeks, garlic, chili powder, mustard seed, cumin seed, cardamom and cinnamon.
Saute for several minutes.
Cut canned tomatoes into large chunks.
To the sauteed vegetables add tomatoes, tomato paste, beer, vinegar and brown sugar.
Add beans.
Cook over low heat for 45 to 60 minutes or until thickened.
Into soup bowls ladle chili.
Into individual serving bowls place cheese, yogurt, green onions, salsa, tomatoes, lettuce, tortilla chips and chilies.
Garnish chili with desired toppings.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Chili
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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