Vegetarian Chili Recipe
Ingredients
1 tablespoon olive oil
1 large yellow onion, finely chopped
2 medium-size sweet red peppers, cored, seeded, and finely chopped
2 cloves garlic, minced
1 medium-size stalk celery, finely chopped
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon finely chopped pickled jalapeno pepper
1/4 teaspoon salt, or to taste
4 medium-size carrots (12 ounces), peeled and sliced 1/4 inch thick
8 ounces mushrooms, thinly sliced
1 cup water
1 can (14 1/2 ounces) low-sodium tomatoes with their juice
3 cups cooked black beans or pinto beans
1/2 cup plain nonfat yogurt
2 tablespoons minced fresh cilantro (coriander) or parsley
Directions
1 ln a large heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.
Add the onion, red peppers, garlic, and celery.
Saute, stirring frequently, for 7 minutes or until the onion just begins to turn golden.
2 Stir in the chili powder, cumin, jalapeho pepper, salt, carrots, mushrooms, water, and tomatoes.
Bring the liquid to a boil over high heat, then lowerthe heat, cover, and simmer for 10 minutes or until the carrots are barely tender.
Add the beans, cover, and cookfor 5 minutes or until they1 are heated through.
Uncover the saucepan and continue to cook for 10 minutes or until the liquid has thickened slightly.
Top each portion with 2 tablespoons of yogurt and a sprinkling of the cilantro.
Add the onion, red peppers, garlic, and celery.
Saute, stirring frequently, for 7 minutes or until the onion just begins to turn golden.
2 Stir in the chili powder, cumin, jalapeho pepper, salt, carrots, mushrooms, water, and tomatoes.
Bring the liquid to a boil over high heat, then lowerthe heat, cover, and simmer for 10 minutes or until the carrots are barely tender.
Add the beans, cover, and cookfor 5 minutes or until they1 are heated through.
Uncover the saucepan and continue to cook for 10 minutes or until the liquid has thickened slightly.
Top each portion with 2 tablespoons of yogurt and a sprinkling of the cilantro.
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