Summer Vegetarian Chili40 Reviews
“Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 6 servings
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
- Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Amount Per Serving (6 total)
- 178 cal
- 5.8 g
- 27.8 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"This recipe is SOOOO good!! So many fresh vegetables, this is a MUST TRY! I added a can of light kidney beans and used 2 peppers, cuz I love em. I also added a good bottle of beer after I sauted the..." See more peppers and onions, I think it always adds great flavor to chili."
"This is a must have for my recipe collection! I made it for my boyfriend and he LOVED it. The mixture of vegetables in this recipe was delighful. I didn't have the mushrooms and it still turned ot gre..." See moreat. My boyfriend likes really spicy food so I added a tablespoon or so extra and also some red pepper. It was perfect! I served it over rice and it made for a very hearty meal. I would definitely make this again. It was the best vegetarian chili I have attempted to make."
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