Vegetarian Chili

Greytiger1951

Fresh - Sliced Baby Portobello Mushrooms, 16 oz 112 calories
Peppers - Sweet, green, raw, 2 cup, chopped 60 calories
Onions - Raw, 1 cup, chopped 67 calories
Del Monte - Diced Tomatoes 14.5 oz Can, 4 cup 160 calories
Tomato products - Canned, sauce, 1 cup 78 calories
Bush's Best - Black Beans - Reduced Sodium 130 g, 390 g 315 calories
Great Value - Dark Red Kidney Beans, 1 3/4 cup (130g) 350 calories
Oil - Olive, 1 tablespoon 119 calories
4 cups vegetable stock (or more if wanted)

Cumin 2 tbsn
Chili powder 2 tbsn
Kosher salt optional to taste
Parika 1 tbsn
Garlic powder 1 tspn
Red pepper (cayene) 1/8 tspn or more to taste
Black pepper 1 tbsn

Drain and wash beans in collander

chop onion and pepper and saute in olive oil
add dry spices
add mushrooms
add tomatoes and stock

simmer 15 to 20 minutes and then add beans for about 10 minutes

this makes about 8 servings (bowl) for about 160 calories

toppings are endless and include cheese, sour cream (I use plain greek yogurt for lower calories), cilantro, corn chips, etc

feel free to experiment with dry seasonings. I use home made chipotle powder (jalapeno peppers smoked on stove top smoker then dehydrated) for a little kick and subtle smoke flavor.

Leave me feed back on thoughts on this recipe

auddii

One of the best chili's I've had (thanks Mark Bittman) includes dried chilis that have been re-hydrated and chopped instead of massive amounts of chili powders. I really liked ancho chilis in mine (if you don't want to do the whole chili thing, my dad found ancho chili powder somewhere).