Vegetable Chili
Vegetable Chili
Ingredients
- 1 tablespoon vegetable oil
- 2 large onions, chopped (2 cups)
- 2 large carrots, sliced (1 cup)
- 1 large celery stalk, chopped (1/2 cup)
- 2 medium zucchini, chopped (3 cups)
- 1 yellow bell pepper, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 3 large garlic cloves, chopped (2 tablespoons)
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon dried oregano leaves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 tablespoons vegetarian Worcestershire sauce
- 2 (14.5oz) cans diced tomatoes (do not drain)
- 1 (8oz) can tomato sauce
- 2 (15.5oz) cans S&W® Kidney Beans (drained, rinsed)
Vegetable Chili
Gluten Free
Low Calorie
Vegetarian
35 min
Total Time
25 min
Prep Time
9
Servings
Ingredients
- 1 tablespoon vegetable oil
- 2 large onions, chopped (2 cups)
- 2 large carrots, sliced (1 cup)
- 1 large celery stalk, chopped (1/2 cup)
- 2 medium zucchini, chopped (3 cups)
- 1 yellow bell pepper, chopped (1 cup)
- 1 red bell pepper, chopped (1 cup)
- 3 large garlic cloves, chopped (2 tablespoons)
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon dried oregano leaves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 tablespoons vegetarian Worcestershire sauce
- 2 (14.5oz) cans diced tomatoes (do not drain)
- 1 (8oz) can tomato sauce
- 2 (15.5oz) cans S&W® Kidney Beans (drained, rinsed)
Directions
In deep 12-inch nonstick skillet or medium Dutch oven, heat oil over medium-high heat. Add onions, carrots and celery. Cook 5 minutes or until onions start to soften, stirring occasionally. Stir in zucchini, yellow and red bell peppers, garlic, brown sugar, chili powder, oregano, salt, cumin, black pepper and Worcestershire sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, tomato sauce and beans; bring to a boil. Cover; reduce heat. Simmer 10 minutes.
Tip: Serve this chili with dollops of light sour cream, sliced green onions and 2% shredded cheese. If you like your chili spicy, add ½ teaspoon of ground red pepper (cayenne).
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories , Total Fat g (Saturated Fat g, Trans Fat g)
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.