Low Fat Vegetarian Chili

Name: Low Fat Vegetarian Chili Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 tbsp olive oil; 2 cups diced onion; 3/4 cups diced celery; 1/2 cup dices carrots; 4 cloves garlic minced; 1 tbsp chili powder; 1 tbsp cumin; 1 tsp coriander; cayenne pepper to taste; 1 1/2 tsp salt or to taste; 1/2 pepper or to taste; 1 1/2 tsp cocoa powder; 1 bay leaf; 1 small can diced green chilis; 1 14.5 oz can diced tomatoes; 2 8 oz cans tomatoe sauce; 1 15 oz can low sodium black beans drained and rinsed; 1 15 oz can pinto beans drained and rinsed; 1 1/2 cups frozen corn; 3/4 cup water

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 tbsp olive oil2 cups diced onion3/4 cups diced celery1/2 cup dices carrots4 cloves garlic, minced1 tbsp chili powder1 tbsp cumin1 tsp coriandercayenne pepper, to taste1 1/2 tsp salt, or to taste1/2 pepper, or to taste1 1/2 tsp cocoa powder 1 bay leaf1 small can diced green chilis1 14.5 oz can diced tomatoes2 8 oz cans tomatoe sauce1 15 oz can low sodium black beans, drained and rinsed1 15 oz can pinto beans, drained and rinsed1 1/2 cups frozen corn3/4 cup water

Directions

Using a large pot over medium-low heat, saute onions, celery, carrots and garlic in olive oil until onions are slightly transparent, about 5 minutes. Add remaining ingredients and simmer over low heat for 30-40 minutes, stirring occasionally.

Makes 8 1-cup servings.

Even better when made a day ahead, or at least earlier in the day for the flavors to really "develope".

Number of Servings: 8

Recipe submitted by SparkPeople user GINGERLINA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 160.0
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 1,078.5 mg
Total Carbs: 28.5 g
Dietary Fiber: 7.7 g
Protein: 6.7 g

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