Serves 6
| 1 ½ tsp. Olive oil ¾ cup Onions, fresh, diced 1 tsp. Garlic, chopped ½ cup Celery, chopped ¾ cup Green bell pepper, julienned ¾ cup Zucchini, diced 1” ¾ cup Mushrooms, pre-sliced 1 tsp. Chili powder, mild ½ tsp. Cayenne pepper 1 ¼ tsp Cumin, ground 1 ¼ tsp. Coriander, ground |
¼ tsp. Salt ½ tsp. Black pepper 14 oz. Black beans, canned 14 oz. Kidney beans, canned 2 tsp. Jalapeno pepper, diced 3 cups Tomatoes, canned, diced ¾ cup Tomato juice 1 Tbsp. Tomato paste 1 ½ tsp. Tomato paste 2 tsp. Ketchup 2 ½ Tbsp. Cilantro, fresh, chopped |
Heat olive oil in a sauce pan and add onions, garlic, celery, and green peppers.
Sauté for 3 minutes.
Add zucchini and mushrooms, cook 1 minute.
Mix all spices and add to vegetables and cook 2 minutes.
Add all remaining ingredients, except cilantro.
Bring to a boil, reduce heat and simmer 20 minutes.
Fold in cilantro and serve.
Calories 208
Protein 12 g
Carbohydrates 37.6 g
Fat 2.6 g
Saturated fat 0.42 g
Cholesterol 0 mg
Sodium 701 mg
Download this Vegetarian Chili recipe
Source: UCLA Health Cafeteria Recipes
Tags: healthy diet, healthy food, Healthy Recipes, healthy recipes, recipes, UCLA Health tips, vegetarian chili
