Fantastic Vegetarian Chili

Better Homes and Gardern New Cook Book - (11th edition)


3 cloves garlic, minced

1 tablespoon cooking oil

(2) 14.5 oz cans chunky chili-style tomatoes or

low sodium stewed tomatoes

(1) 12 oz can light beer or non-alcoholic beer

1 cup water

1 8 oz can low sodium tomato sauce

3 - 4 teaspoons chili powder (depending on taste)

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

1 tablespoon Dijon-style mustard

1 teaspoon ground cumin

teaspoon pepper

Several dashes of bottled hot pepper sauce (optional)

(1) 15 oz can low sodium pinto beans, rinsed & drained

(1) 15 oz can white kidney beans, rinsed & drained

(1) 15 oz can low sodium red kidney beans, rinsed & drained

1.5 cups chopped zucchini or yellow summer squash

1.5 cups fresh or frozen whole kernel corn

3/4 cup reduced fat shredded cheddar or jack cheese (optional)



1. In a 4-quart pot cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, water, tomato sauce, chili powder, oregano, mustard, cumin, pepper, and, if desired, hot pepper sauce. Stir in pinto beans, white kidney beans, and red kidney beans. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.



2. Stir in corn and zucchini or yellow summer squash. Simmer, covered, about 10-15 minutes more or until vegetables are tender. If desired, top each serving with 2 tablespoons of the shredded cheese. Makes about 10 cups total. 6 - 1 2/3 cup servings.




Nutrition Facts per serving: Size: 1⅔ cup, 256 cal., 4g total fat (0g sat fat), 1006mg sodium, 54g carbohydrate, 12g fiber, 15g protein. Daily values: 27% vit. A, 40% vit. C, 10% calcium, 28% iron




PointsPlus value: 7

Source: internet