Friday, September 1, 2017

Vegetarian Chili

© "So Easy, So Delicious"
1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.

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