Vegetable Chili

5.0 (1)

Written by Guest September 05, 2009 Hits: 197 Favorites

Recipe

Summary	This is my tried and true chili recipe. I use this as a base and then add chicken or sausage or both! I sometimes add summer squash and corn. You can go wild with spice or go light. My friend always uses a chili spice packet in lieu of the listed spices below. Have fun!
Prep Time	15 Minutes
Cook Time	20 Minutes
Servings	6
Ingredients	3 tbsp of olive oil 2 tbsp chopped garlic 1/2 tbsp chili powder 1/2 tbsp ground cumin 1 1/4 teaspoons salt 1/4 tsp cayenne 1/4 tsp hot sauce 1 17 oz jar of salsa 1 28 oz can diced tomatoes 1 medium Onion, chopped (I always Julianne my onions see picture) 1 carton of fresh Mushrooms sliced 3 small zucchini chopped 1 15 oz can of black beans, rinsed and drained 1 15 oz can of red kidney beans, rinsed and drained
Instructions	1. Heat oil in a dutch oven 2. Add onions and saute until light brown 3. Add mushrooms and cook together until yummy, see picture 4. Add zucchini and garlic and cook 2 minutes more 5. Add salsa and diced tomatoes, stir together 6. Add all beans, stir together 7. Add all spices and fold into mixture 8. Simmer for 20 minutes Serve with Shredded cheese on top with a side of nacho chips! (These suggestions not included in nutritional information)
Nutritional Information	Calories 244.2 Fat 1.5 g Fiber 16.3 g WWP 4

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5.0 (1)

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Great Healthy Meal

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Reviewed by sassygirl
October 12, 2009
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0 of 0 people found the following review helpful

I must make this chili every week. No one ever gets sick of it. It might be that I do change it up each time. Sometimes adding corn or chicken. It's great to make a batch and then have left overs for lunch. Yummy!