Vegetable Chili

Shared by: Dancer

1.5 Points Per Serving

1 onion

1 tbsp.olive oil

2 crushed garlic cloves

28 oz. can tomatoes, undrained

19 oz. can red kidney beans, undrained

2 tbsps. chili powder

1 tsp. each of paprika and cumin

1/4 tsp. salt

1 fresh jalapeno pepper or 2 tbspd. diced canned jalapenos

2 carrotsr

2 celery stalks

1/2 lb white, brown or shiitake mushrooms

2 zucchini

1 c. shredded mild cheddar or Monterey Jack cheese

4 green onions

Coarsely chop onion. Heat oil in a very large wide saucepan. Add onion and garlic and sauce over med. heat stirring often until soft about 2 minutes. Add tomatoes and kidney beans, with their juices. Stir in seasonings. Bring to a boil, stirring occasionally and breaking up tomatoes. Meanwhile dice fresh jalapenos and stir into mixture. Then dice carrots and add. As soon as mixture comes to a boil reduce heat to low so it just simmers. Continue preparing veggies, slicing celery into 1/2" pieces and quartering mushrooms and adding to chili. Then thinly slice zucchini and set aside.(Zucchini will be added to chili just before servings in order to retain its texture and color. To develop flavor continue simmering chili, uncovered, stirring often, until carrots are tender, about 30 minutes. Add zucchini during last 3 or 4 minutes of cooking. Serve in large bowls sprinkled with cheddar cheese in centre and green onions around

Makes 10 cups.

Calories...107 Fat...2.2 g Fiber...6 g.