Chili, Vegetarian

Ingredients

3 c. Dried kidney beans
2 Tbs Olive oil
1 med. onion
1 lg. carrot
1 stalk celery
1 green bell pepper
1 red bell pepper
3 clove garlic
1 jalepeno seeded
1 Tbs. dried oregeno
2 tsp ground cumin
1 tsp chili powder
1-1/2 Tsp. salt
28 oz. tomatoes
1-1/2 c. cooked black beans

Instructions

Soak kidney beans overnight.
Pre-cook kidney beans for 40-45 minutes

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.

Add beans, jalepeno, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.

Add black beans and simmer an additional 10 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Notes

Per Serving:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein