Meatless Monday Recipe: Veggie Chili
You’ll never miss the meat in this simple and satisfying chili.
Join the millions of people that forgo meat on Mondays to improve their health and the health of the planet.
2 tablespoons olive oil
1 sweet onion, such as Vidalia, chopped
1 green bell pepper (or a colorful combination, if desired), chopped
1 jalapeño chile, seeded and chopped (optional)
2 ounces mushrooms, sliced
2 garlic cloves, chopped
2 tablespoons chili powder
8 medium tomatoes (4 pounds), coarsely chopped
2 cans (15 ounces each) low-sodium red kidney beans, drained and rinsed
Nutrition FactsServes 10. Per serving: 170 calories, 4 g fat (0 g saturated fat), 9 g protein, 28 g carbohydrates, 8 g fiber, 140 mg sodium
1. In a large saucepot, heat the oil over medium heat. Add onion, bell pepper and jalapeño (if using) and cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 5 more minutes, or until vegetables are tender. Stir in garlic and chili powder; cook for 1 minute.
2. Add the tomatoes with their juice and the beans; heat to boiling. Reduce heat to low; cover and simmer for 50 to 55 minutes.