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Veggie Chili (from Looney Spoons Cookbook)


**I made this and served it over Brown Basmati Rice, with Parmesan sprinkled on top. I LOVED it! - Wendy MacDonald Kennedy

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  • 1 1/4 c.coarsely chopped onions
  • 1 c.each of chopped sweet red and green peppers, celery,and chopped carrots
  • 3 Cloves garlic,minced
  • 1Tbsp.chili powder
  • 1 1/2c. quartered mushrooms
  • 1c.cubed zucchini
  • 1(28oz) can tomatoes, undrained and cut
  • 1(19oz) can black beans,drained and rinsed
  • 1(19oz) can chickpeas,drained and rinsed
  • 1(19oz) can kernel corn, undrained
  • 1 Tbsp. ground cumin
  • 1 1/2 Tbsp. each of dried oregano and basil
  • 1/2 tsp.dried cayenne to taste
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  • 1

    Spray a large pot with non-stick cooking spray, add onions,peppers,celery,carrots,garlic,and chili powder.

  • 2

    Cook over medium-low heat,stirring often until vegetables are softened(approx.8-10mins)

  • 3

    Add mushrooms,zucchini,cook and stir for 4 more mins., add tomatoes,beans,chickpeas,corn(with liquid),cumin,oregano,basil,and cayenne pepper.

  • 4

    Stir well, cover and simmer over low heat for 20-30mins., stirring occasionally.

  • 5

    Makes 8 servings

Recipe Notes

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per 1 1/4 cup serving: Calories: 190 Fat: 1.9 g Protein: 9.1 g Carbohydrates: 38 g

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