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Vegetarian Chili

Healthy.Eater's picture
  Olive oil 1 Tablespoon
  Yellow onion 1 Large, finely chopped
  Sweet red peppers 2 Medium, cored, seeded, and finely chopped
  Garlic 2 Clove (10 gm), minced
  Stalk celery 1 Medium, finely chopped
  Chili powder 1 1⁄2 Tablespoon
  Ground cumin 2 Teaspoon
  Finely chopped pickled jalapeno peppers 1 Teaspoon
  Salt 1⁄4 Teaspoon (Or To Taste)
  Carrots 4 , peeled and sliced 1/4 inch thick (12 Ounce)
  Mushrooms 8 Ounce, thinly sliced
  Water 1 Cup (16 tbs)
  Canned low sodium tomatoes with their juice 14 1⁄2 Ounce (1 Can)
  Cooked black beans/Pinto beans 3 Cup (48 tbs)
  Plain non-fat yogurt 1⁄2 Cup (8 tbs)
  Minced coriander/Cilantro / parsley 2 Tablespoon

1 ln a large heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.
Add the onion, red peppers, garlic, and celery.
Saute, stirring frequently, for 7 minutes or until the onion just begins to turn golden.
2 Stir in the chili powder, cumin, jalapeho pepper, salt, carrots, mushrooms, water, and tomatoes.
Bring the liquid to a boil over high heat, then lowerthe heat, cover, and simmer for 10 minutes or until the carrots are barely tender.
Add the beans, cover, and cookfor 5 minutes or until they1 are heated through.
Uncover the saucepan and continue to cook for 10 minutes or until the liquid has thickened slightly.
Top each portion with 2 tablespoons of yogurt and a sprinkling of the cilantro.

Recipe Summary

Main Dish

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Vegetarian Chili Recipe