Sunday, October 14, 2007

Fabulous Vegetarian Chili!! YUM!

This chili is so good - The recipe below (from Cooking Light with a few changes by me!) makes about 8 large servings - you can put it in the fridge or even freeze it. The chipotle chili makes it nice and smoky/spicy! Enjoy!!

1 tablespoons olive oil (any kind of oil is ok)

1 cups chopped onion object
2/3 cup chopped carrot object
2 garlic cloves, minced
2cups water
1 cups frozen whole-kernel corn
1 cup chopped zucchini
2 tablespoons chili powder
1 teaspoons dried oregano
2 teaspoons ground cumin
2teaspoon salt
1(28-ounce) cans crushed tomatoes
1(16-ounce) cans pinto beans, rinsed and drained
1(16-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) cans black beans, rinsed and drained
1/2 (6-ounce) can no-salt-added tomato paste
1 tablespoons rice vinegar
2 teaspoons to 2 tablespoons finely chopped chipotle chile, canned in adobo sauce
1/2 cup chopped fresh cilantro
1/2 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 2 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 35 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

1 comment:

DD Ryb said...

I ate 4 bowls of chili and im going to eat more once we grab the left overs from the freezer