Vegetarian Chili
By: Vanessa Bonnin
Published: Wednesday, January 13, 2010 - 10:00am

Ingredients




1 medium-sized organic onion, diced
4 organic garlic gloves, minced
1 tablespoon organic extra virgin olive oil
1 large organic carrot, sliced
1 organic red pepper, sliced
1 organic green pepper, sliced
1 large organic zucchini, quartered
20 organic cremini mushrooms, sliced
28 ounces can organic diced tomatoes
6 ounces can organic tomato paste
15 ounces can organic garbanzo beans, rinsed (this helps get excess salt off)
15 ounces can of organic black beans, rinsed
15 ounces can organic red kidney beans, rinsed
1 cup water
3 tablespoons dried basil
3 tablespoons dried oregano
4 tablespoons chili powder
2 tablespoons cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste

Preparation

1 Saute onions, garlic, carrots in olive oil until tender 2 Add peppers, zucchini, and mushrooms, saute for 5 minutes 3 Add beans, tomatoes, tomato paste, water, and seasonings.  Stir together and bring to a boil. 4 Reduce heat to low, let simmer for approximately 1 hour, stirring occasionally. 5 Serve over a bed of steamed brown rice and top with low fat sour cream, yogurt, or low fat probiotic cheese.

About


Who doesn’t love a warm bowl of chili on a chilly night?  Believe it or not, it does get cold in California!  I make several versions of this chili depending on what I have in the house, and sometimes with ground turkey but when I make it without, you can’t even tell it’s not there!    I pack this chili with three different types of beans, tons of veggies, satisfying flavors, and a lot of love!   This is one of my favorite meals to make because it all goes into one pot and you can store the leftovers right in it!  I hope you find this recipe just as warming and delicious as I do!  Serving six people, this chili really stretches your dollar! Enjoy!