super veggie chili

Ingredients:
1 cup carrots, steamed and pureed
Mushrooms, fresh, 1.5 cup diced (1 small pkg)
Grapeseed Oil, 1 tbsp
Celery, raw, 1 cup, diced
Yellow Peppers (bell peppers), 1 cup, diced
red pepper diced , 1 cup
Onions, raw, 1 cup, chopped
(would be delicious with garlic but my son has a food allergy so we do not add)
Yellow Sweet Corn, Frozen, 1 cup kernels
Crushed Tomatoes, 794 grams
Stewed Tomatoes, 2 cup
*Beans, Kidney beans dark red 3 serv can, drained, and rinsed well (also could sub dried beans if you have time, just make sure you soak over night and increase cook time of your chili this allows you to control the salt more)(Also I have also made this Black beans as a substitute, or both...it just depends on how much you like beans!)

We are not a spice lover family you will probably need to add more, taste first of course
Chili powder, 2 tsp
Ground Cumin , 1 tsp
Paprika 1 tsp
Fresh chopped cilantro (handfull)

If the added calories allow of course top with some light sour cream, light cheddar cheese,and or serve with some low carb pasta but these ingredients were not included in my calorie count.

In a glass bowl microwave 1 cup of carrots in water (or use a steamer) until tender. When cool puree. (Hint if you want to skip this step you can just chop them and cook with other ingredients but this is what give the chili a less watery consistency.
Saute chopped onion, chopped celery,diced mushrooms,chopped peppers until they are tender.Add 1 large can of crushed tomatoes, 1 small can of stewed tomatoes, drained and well rinsed beans, and 1 cup of corn. Cook on low for about 1 hr at least (you could also cook for many hours in a slow cooker)
Before serving stir in a handful of chopped cilantro.
Serving Size: 7