-
-
My review
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 178 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
Per Serving: 178 calories; 5.8 g fat; 27.8 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 640 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5794 Ratings
-
-
-
-
-
Most helpful positive review
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 saut...
Most helpful critical review
7/13/2008
can slow cook with dried beans: assemble & soak overnight, then crock for 6ish hrs on high.
Most helpful
Most positive
Least positive
Newest
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 saut...
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 ...
7/13/2008
can slow cook with dried beans: assemble & soak overnight, then crock for 6ish hrs on high.
2/26/2007
This was the first chilly recipe I ever made and was really great! I did use a bit more vegies and some extra chilly, and served it with brown rice, light sour cream, lettuce and diced mozzarell...
6/20/2008
I made this recipe last summer and absolutely loved it - I can't remember if I altered anything or not though. I made it again this week and did not enjoy it like I remembered it - it was too w...
11/16/2006
This recipe was delicious and so easy to make. My husband loved it, and anything that can get my husband to eat more veggies is wonderful!
2/9/2011
This is a great recipe. I ususally use a can of black beans and a can each of light and dark kidney beans. I also use both a red and green bell pepper and sometimes add a cup of corn.