Vegetarian Chili

Serves 0

While vegetarians across the board love this chili, even the meat eaters are glad they tried it. A low calorie option that is a great source of fiber, Vitamin A and Vitamin C. Freezes well and tastes great as leftovers. If some vegetables do not appeal leave them out. Add ground turkey or beef and you still have a great dish!

ingredients

2 cans kidney beans, undrained
1 can northern beans, rinse well
2 cans diced tomato
1 small onion, peeled and diced
2 or 3 zucchini
3 parsnips 3 carrots
3 celery stalks
4 garlic cloves
2 bay leaves
1 or 2 tsp chili or more to taste
1 tbsp cumin
2 tsp coriander Juice of 1 lemon
tbsp balsamic vinegar
Fresh ground pepper and salt

directions

Chop onions, carrots, zucchini, and parsnips into large chunks. In large soup pot, sauté onions with garlic in olive oil. Add cumin, coriander, and chili. Add other vegetables and sauté just long enough to coat with oil. Chop celery into smaller pieces and sauté briefly. Stir in beans and tomatoes. Add bay leaves. Bring to a boil and simmer for 1 hour. Add lemon juice, vinegar, wine, and tamari to taste. Add salt and pepper to taste. Serve topped with shredded cheese or sour cream (optional), on top of a bowl of rice (kiwi style).

Source: Kelly Laschkewitsch