Helen's Healthy Recipes

Vegetable Chili

Vegetable Chili (from www.Penzeys.com)
3 tablespoons of olive oil (I sprayed the pan with olive oil, using less than 1 Tbl)
1 small onion, diced
2 large celery stalks, sliced
1 medium carrot, diced
1 small red &/or yellow pepper, diced
1 tablespoon ground ancho chili pepper (I just used regular chili powder)
1-2 tablespoons ground cumin
2 tsp oregano
1/2-1 tsp ground chipotle pepper. (or 1-2 peppers from a jar "chipotle peppers in adobe sauce")
1 large or 2 small zucchini's
Corn (11 ozcanned, kernels from 3 fresh ears of corn, or frozen)
1 14 oz can of beans (kidney, black, navy, pinto), rinsed and drained.
1 14 oz can of chopped tomatoes with juice (or 3-4 large tomatoes, peeled, cored and chopped)
2-5 tablespoons of water or red wine.

In a large frying pan, heat the olive oil over medium high heat. Add the onion, celery, carrot, and bell pepper and saute until cooked through. sprinkle the spices on. Add the zucchini slices, corn, beans and tomatoes. Add water/wine.
Cover and simmer about 20-30 minutes.

Original Nutritional Info: Servings 6: Size 1 cup (254g); Calories 200; Calories form fat 70; Total fat 8g; Cholestrol 0 mg; Sodium 470mg; Carbohydrate 24g; Dietary Fiber 7g.
Helen's Nutrtional Info: Servings 6; Size 1 cup (254g); Calorie 150; Calories from fat 20; Total fat 2.25; Cholestrol 0 mg; Sodium 470mg; Carbohydrate 24g; Dietary Fiber 7g.
Helen Baratta