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LOCATION: Recipes >> Chili >> V Vegetarian 19

Print this Recipe    V Vegetarian 19

Veggie Chilli

vegetable cooking spray
1 tsp vegetable oil
2 cups chopped onion
2 cups sliced fresh mushrooms
1 1/2 cups diced carrot
2 cloves garlic, minced
2 cups sliced yellow squash, zucchini or eggplant
1 medium size rutabaga (swede)
1 cup diced red pepper
2 (14 1/2 oz) cans whole tomatoes, chopped, undrained
2 cups water
3 Tbsp chopped green chilies
1 Tbsp chilli powder
dash Tabasco sauce, optional
paprika
2 cups fresh broccoli
16 oz can red kidney beans, rinsed and drained
plain nonfat yogurt (or sour cream)
shredded cheddar cheese

Coat a large pot with cooking spray, add oil. Place over medium
high heat until hot. Add onion, mushrooms, carrot, garlic; cook
until vegetables are crisp tender. Stir in squash and the rest of
the ingredients - down to broccoli. Bring to boil; cover, reduce
heat,a and simmer 15 minutes. Stir in broccoli and kidney beans;
cover and simmer an additional 20 minutes. Serve in individual
bowls topped with yogurt and cheese.

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