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Summer Vegetarian Chili

Summer Vegetarian Chili

USA WEEKEND columnist Jean Carper

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

amyohtani
19
12/11/2005

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 peppers and onions, I think it always adds great flavor to chili.

TINAMARIE1971
18
5/12/2006

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 great. 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.

Country-lady
10
9/27/2012

Very good! Even my meat-loving family members simply loved it!