Iowahippiechick

When the weather starts to cool and the leaves fall from the trees.  Nothing warms up the belly like a hearty bowl of chili.

This season many of us are also trimming back our food budget.

I’d like to offer up this frugal, hearty, and healthy -

Vegetarian Chili Recipe.

2 tablespoons - canola or olive oil

1 medium onion, chopped

1 medium celery stalk, sliced

1 medium carrot, chopped

2 garlic cloves, minced

2 cups whole kernel corn

3 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

2 (14 ounce) cans diced tomatoes, undrained

1 cup medium salsa

1/2 cup ketchup

1 (14 ounce) can reduced sodium vegetable broth

1 tablespoon Worcestershire sauce

1 (1 ounce) package chili seasoning

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon paprika

1.)  Heat oil in a stockpot over medium heat.  Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently.  Increase heat to high; add remaining ingredients.

2.)  Bring to a boil, reduce heat, and simmer; uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes.  Serves 14

(Nutritional facts per serving:  160 calories, 3g fat, 7g protein, 27 g carbohydrates, 7 g fiber, 860 mg sodium).

Flavors improve if the chili is refrigerated overnight.

It also freezes well.

Have a terrific day!

iowahippiechick

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