Vegetable Bean Chili

Vegetable-Bean Chili

Vegetable-Bean Chili

45 minutes

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Details
  • Servings:   26
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   1 Points
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Cuisine
  • American
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 2 Bay leaves
  • 2 cans Beans
  • 1 can (16-oz) tomato sauce
  • 1 can whole peeled tomatoes
  • 2 mediums Carrots, finely chopped
  • teaspoon Cayenne pepper
  • 2 Ribs celery, with leaves, finely chopped
  • 2 tablespoons Chili powder
  • cup Frozen corn
  • 2 teaspoons Cumin
  • 2 Ears corn, kernels cut off
  • 4 cloves of garlic
  • 1 medium green bell pepper chopped
  • 1 onion, chopped
  • 2 teaspoons Oregano
  • Salt to taste
  • 2 mediums Tomatoes -or-
  • 1 cup Vegetable stock or water
Instructions

The following recipe is one of my favorites. It is modified very little lowfat, but easily adaptable).In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes.

Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes.

Remove bay leaves and serve.One good way to serve the chili is with tortillas, salsa and sour cream.

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