Spicy Vegetarian Chili

Name: Spicy Vegetarian Chili
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons oil; 1 bunch green onions (small) or 1 small white onion, chopped; 2 jalapenos or 2 serrano peppers, minced; 1 small green bell peppers or 1 small red bell pepper, chopped; 2 stalks celery, finely chopped; 1 medium zucchini, finely chopped; 1/4 cup carrot, finely chopped; 2 (14 1/2 ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans); 1 (14 1/2 ounce) can pinto beans or 1 (14 1/2 ounce) can kidney beans, drained and rinsed; 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 (14 1/2 ounce) can tomato sauce; 1/3 cup frozen corn kernels, thawed; 1 1/2 cups water; 2 tablespoons chili powder (use less if "hot" style chili powder); 1/4 teaspoon garlic powder; 2 teaspoons cumin powder; 1/2 teaspoon salt; 1/2 cup water; 1/4 cup cilantro, finely chopped; 1 lime, juice of; fat free sour cream (optional); guacamole (optional) or avocado, diced (optional); baked corn tortilla chips (optional)

Submitted by Mrs Joshi

"I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!"

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Ready In:: 45mins
Ingredients:: 23
Serves:: 6-8

ingredients

2 tablespoons oil
1 bunch green onions (small) or 1 small white onion, chopped
2 jalapenos or 2 serrano peppers, minced
1 small green bell peppers or 1 small red bell pepper, chopped
2 stalks celery, finely chopped
1 medium zucchini, finely chopped
¹⁄₄ cup carrot, finely chopped
2 (14 1/2 ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans)
1 (14 1/2 ounce) can pinto beans or (14 1/2 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can tomato sauce
¹⁄₃ cup frozen corn kernels, thawed
1 ¹⁄₂ cups water
2 tablespoons chili powder (use less if "hot" style chili powder)
¹⁄₄ teaspoon garlic powder
2 teaspoons cumin powder
¹⁄₂ teaspoon salt
¹⁄₂ cup water
¹⁄₄ cup cilantro, finely chopped
1 lime, juice of
fat free sour cream (optional)
guacamole (optional) or avocado, diced (optional)
baked corn tortilla chips (optional)

directions

Heat oil in a large (4-qt or larger) pot.
Add onions and cook over medium heat, stirring occasionally, until translucent.
Add bell pepper and jalapeno or serrano, and cook for about a minute.
Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
Add 1 1/2 cups of water.
Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
Add this bean-water mixture to the pot.
Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
Turn off the heat and stir in the lime juice and cilantro.
Serve hot with your choice of accompaniments.
Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.