Simple and Delicious Low Fat Vegetarian Chili |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the heat with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps. Ingredients:
1 tablespoon olive oil |
1 medium onion, diced |
1 red pepper, diced |
1 large carrot, diced |
2 -3 cloves garlic, minced |
1 -2 tablespoon chili powder |
2 teaspoons cumin |
1 (15 ounce) can tomatoes, diced |
1 cup vegetable broth or 1 cup tomato juice |
1 (28 ounce) can black beans |
1 fresh ear corn, kernels removed (can substitute canned corn) |
salt & fresh ground pepper |
1/2 cup chopped fresh cilantro (optional) |
cayenne pepper (optional) |
Directions:
1. In a large stock pot, heat olive oil over medium high heat.
2. Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
3. Add chili powder and cumin (and cayenne pepper if using).
4. Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
5. Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
6. Stir well, and bring liquid to a boil.
7. Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
8. More vegetabe broth or tomato juice can be added if chili becomes too thick.
9. Add salt and pepper to taste.
10. Remove from heat and stir in chopped fresh cilantro if using.
11. Serve over your favorite rice.
12. I like brown.
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