Name: Vegetarian Chili
Yield: 8
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 1 cup diced carrot; 1 green pepper, de-seeded and diced; 1 deseeded and diced (optional); 4 garlic gloves, minced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp paprika; 2 tsp garlic powder; 1 tsp onion powder; ½ tsp salt; 28 oz canned diced tomatoes in juice, no salt added; 15 oz canned kidney beans, no salt added, drained; 15 oz canned black beans, no salt added, drained; 15 oz canned pinto beans, no salt added, drained; 1 cup vegetable broth, unsalted; Greek yogurt; Cheddar cheese, reduced fat, shredded; Green onions, chopped; Cilantro, chopped

Yields8 Servings

1 tbsp olive oil

1 large onion, diced

1 cup diced carrot

1 green pepper, de-seeded and diced

1 deseeded and diced (optional)

4 garlic gloves, minced

2 tbsp chili powder

1 tbsp ground cumin

1 tsp paprika

2 tsp garlic powder

1 tsp onion powder

½ tsp salt

28 oz canned diced tomatoes in juice, no salt added

15 oz canned kidney beans, no salt added, drained

15 oz canned black beans, no salt added, drained

15 oz canned pinto beans, no salt added, drained

1 cup vegetable broth, unsalted

Optional Garnishes

Greek yogurt

Cheddar cheese, reduced fat, shredded

Green onions, chopped

Cilantro, chopped

Dice onions, carrots, green pepper and jalapeno (if using); mince garlic.

Heat oil in heavy large pot over medium-high heat.

Add chopped veggies, sauté until softened and brown, about 5 minutes.

Add spices, tomatoes, drained beans and vegetable stock; bring to boil.

Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes (longer if time allows).

Ladle chili into bowls. Serve with garnishes.

Ingredients