Vegetarian Chili

Chili is a wonderful make-ahead meal. As long as you are cooking, double the recipe to this hearty vegetarian chili, and store half in the freezer for a quick meal a few weeks down the road. Before serving, pile on the usual chili toppings such as low-fat shredded cheese, sour cream, or green onion if desired.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

• 1 Tbsp canola oil
• 3 garlic cloves, chopped fine
• 1 1/2 cups chopped yellow onion
• 3/4 cup chopped red bell pepper
• 1 seeded, chopped jalapeno pepper
• 2 Tbsp ground chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1 15-oz. can kidney beans, rinsed and drained
• 1 14.5-oz. can diced tomatoes
• 1 14-oz. can vegetable broth

Preparation:

1. Heat the canola oil in a large skillet over medium-high heat. Add the garlic and cook two minutes. Add the next nine ingredients, through the salt, and continue cooking for about 5 minutes, or until the vegetables are tender.

2. Add the kidney beans, tomatoes, and chicken broth.

3. Reduce the heat, cover and simmer for 30 minutes.

Serves 4

Per Serving Calories 147

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