Healthy Vegetable Chili
- Yield: 14 servings
'One really cold day I wanted chili but didn't have any ground beef or turkey. So I used what I had on hand and came up with this recipe. My husband and daughter loved it. When it is cold, we like something that warms us from the inside out.' Bake your favorite cornbread to sere with this hearty, yet low-fat, dish.
Ingredients
- 2tablespoons canola or olive oil
- 1medium onion, chopped
- 1medium celery stalk, sliced
- 1medium carrot, chopped
- 2-- garlic cloves, minced
- 2cups whole kernel corn
- 3-- (15-ounce) cans black beans, rinsed and drained
- 1-- (15-ounce) can kidney beans, rinsed and drained
- 2-- (14-ounce) cans diced tomatoes, undrained
- 1-- (10-ounce) can diced tomatoes with green chilies, undrained
- 1cup medium salsa
- 1/2cup ketchup
- 1-- (14-ounce) can reduced-sodium vegetable broth
- 1tablespoon Worcestershire sauce
- 1-- (1-ounce) package chili seasoning
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1/4teaspoon paprika
Instructions
- Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
- Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14.
— Sue Brintle, Mt. Airy, N.C.
