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Vegetarian Chili

Featured in the Honolulu Star-Bulletin on February 18, 2009.

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Ingredients:

Vegetarian Chili

  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 1/3 cups coarsely chopped onions
  • 1 green pepper, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 teaspoons ground cumin
  • 1 can (28 ounces) stewed tomatoes
  • 2 tablespoons chili powder
  • 2 cans (16 ounces each) kidney beans
  • Shredded cheese for garnish (optional)

Directions:

  1. Heat oil in a large saucepan.
  2. Add garlic, onions, green pepper, and celery; cook and stir until tender.
  3. Add remaining ingredients except the beans; mix well.
  4. Whirl half of the beans in a blender and stir into soup with remaining beans.
  5. Simmer for 30 minutes.
  6. To serve, top with shredded cheese for added flavor.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including optional shredded cheese):
250 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 800 mg sodium, 41 g carbohydrate, 13 g fiber, 9 g sugar, 10 g protein

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