Recipe of the Month: Chunky Vegetable Chipotle Chili (July 2008)

Incredibly delicious and satisfying vegetable chili. Even the biggest meat-lover or vegetable-hater will love this dish!

40 Minutes to Prepare and Cook. Vegan/Vegetarian.

Ingredients

• 2 tbs olive oil
• 1 medium zucchini
• 8-oz white mushrooms
• 1 bell pepper
• 2 cloves garlic
• 1 red onion
• 2-3 carrots
• 2 28-oz cans of diced stewed tomatoes (low-sodium if available)
• Half can chipotle peppers in adobo (to taste, remove seeds for less heat)
• 3 tbs ground cumin
• 2 tsp ground coriander
• 2 tbs garlic powder
• 1 15-oz can black beans (drained and rinsed)
• 1 15-oz can kidney beans (drained and rinsed

Directions

1. Dice all vegetables.
2. Heat oil in large pot.
3. Add vegetables to pan & cook until they begin to soften.
4. Add spices and tomatoes. Cook until all vegetables are tender.
5. Add beans and heat through.
6. Serve with low-fat cheese, green onions, and fresh bread.

Nutritional Info
Number of Servings: 8
Amount Per Serving
* Calories: 161.8
* Total Fat: 4.4 g
* Cholesterol: 0.0 mg
* Sodium: 477.9 mg
* Total Carbs: 27.3 g
* Dietary Fiber: 7.3 g
* Protein: 6.5 g