Veg-Out Chili

Ingredients

1 tablespoon vegetable oil

1 cup onions, chopped

3/4 cup carrots, chopped (about three carrots)

3 cloves garlic, minced

1 cup red bell pepper, chopped

1 cup green bell pepper, chopped

3/4 cup celery, chopped (3 stalks)

1 tablespoon chili powder

1 1/2 cups fresh mushrooms, chopped (1 package)

1 28 ounce can whole peeled tomatoes with liquid

1 19 ounce can kidney beans with liquid

1 11 ounce can whole kernel corn

1 tablespoon ground cumin

4 1/2 teaspoons fresh oregano or 1 1/2 teaspoons dried oregano

4 1/2 teaspoons fresh basil or 1 1/2 teaspoons dried basil

Serves: 6

Heat vegetable oil in a large saucepan over medium heat.

Saute onions, carrots, and garlic until tender.

Stir in red peppers, green peppers, celery, and chili powder.

Cook until veggies are tender, 6 minutes.

Stir in mushrooms and cook 4 minutes.

Stir in tomatoes, kidney beans, and corn.

Season with cumin, oregano, and basil.

Bring to a boil and reduce heat to medium.

Cover and simmer for 20 minutes, stirring occasionally.

Nutrition Highlights

3 servings of vegetables

A good source of fiber, vegetable protein, and vitamin C