Recipe - Vegetable Chili Thick And Hearty

1 tablespoon Olive oil
1 Onion; chopped
1 Carrot; thinly cut or sliced up
1 Green bell pepper; chopped
8 ounce Mushrooms; cut or sliced up
1 small Zucchini; cut or sliced up
12 Black olives; optional
4 Cloves garlic; minced
28 ounce Canned tomatoes with juice;
chopped
2 cup Nonfat tomato sauce
4 ounce Green chili peppers;
diagonally cut or sliced up
4 cup Cooked kidney beans; or
pinto, black, or adzuki
beans
3 tablespoon Chili powder
1 tablespoon Dried oregano
2 teaspoon Ground cumin
2 teaspoon Paprika
Red pepper flakes; optional
Ground red pepper; optional
1 tablespoon White wine vinegar
Fresh cilantro; optional
Nonfat sour cream; optional

Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and
garlic in the oil for 20 minutes. Add the remaining ingredients, except for
the vinegar and cilantro. Simmer for at least 30 minutes, stirring often.

Add the vinegar and cilantro to taste. Simmer briefly.

Serve garnished with the sour cream.

Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g
Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread;
One half Lean Meat; 3 One half Vegetable; 1 Fat

Recipe by: Lowfat Living, Cooper & Cooper

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 12,
1999, converted by MM_Buster v2.0l.