Vegetable Chili

Healthycooking's picture

Sep. 23, 2011

Ingredients

Canola oil 2 Tablespoon
Onions 2 , coarsely chopped
Garlic 2 Clove (10 gm) , finely chopped
Chili powder 1 Tablespoon
Celery stalks 2 , diced
Carrots 2 , diced
Sweet red pepper/Sweet green pepper 1 , diced
Diced tomatoes 16 Ounce
Vegetable stock 1 Cup (16 tbs)
Yellow squash 2 , sliced
Red kidney beans 1 Can (10 oz) , drained, rinsed
Frozen corn kernels 1 Cup (16 tbs)
Chopped parsley 2 Tablespoon
Lowfat sour cream 1/2 Cup (8 tbs)

Directions

MAKING

1. In a skillet, heat oil, add onions, garlic and sauté until soft and slightly browned, add chili powder and cook for another 3 minutes.

2. Add in celery, carrots, sweet pepper and sauté until soft.

3. Now, add in diced tomatoes, stock and bring to a boil. Add yellow squash, kidney beans, corn and simmer for about 30 minutes, stirring occasionally until tender.

SERVING

4. Add parsley and serve in individual bowls topped up with sour cream.

5. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1228Calories from Fat 249

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 464 mg19.33%

Total Carbohydrates 193 g64.3%

Dietary Fiber 49 g196%

Sugars 51 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet