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Healthy Vegetarian Chili Recipe

   
 

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     Healthy Vegetarian Chili

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   14

Ingredients
2 Tbsp. canola or olive oil
1 medium onion, chopped
1 medium celery stalk, sliced
1 medium carrot, chopped
2 garlic cloves, minced
3 cups whole kernel corn
3 (15-oz.) cans black beans, rinsed and drained
2 (15-oz.) can kidney beans, rinsed and drained
2 (14-oz.) cans diced tomatoes, undrained
 
1 (10-oz.) can diced tomatoes with green chilies, undrained
1 cup medium salsa
½ cup ketchup
1 (14-oz.) can reduced-sodium vegetable broth
1 Tbsp. Worcestershire sauce
1 (1-oz.) package chili seasoning
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. paprika

Instructions
Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently until vegetables are tender and flavors are blended, about 40 minutes.
TIPS: Top chili with sour cream, shredded Cheddar cheese or tortilla chips, if desired. Flavors improve if the chili is refrigerated overnight. It also freezes well.


Originally Submitted
11/13/2008





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