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Healthy Vegetarian Chili Recipe

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This recipe for Healthy Vegetarian Chili, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John and Kelly Siegel
Added: Saturday, November 1, 2008


2 tablespoons canola or olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, sliced
2 garlic cloves, minced
2 cups whole kernel corn
3 (15-oz) cans black beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
2 (14-oz) cans diced tomatoes, undrained
1 (10-oz) can diced tomatoes with chilies, undrained
1 cup medium salsa
1/2 cup ketchup
1 (14-oz) can reduced-sodium vegetable broth
1 tablespoon Worcestershire sauce
1 (1-oz) package chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon paprika

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

If desired, top chili with sour cream, shredded cheese or tortilla chips. Flavors improves if the chili is refrigerated overnight. It also freezes well.

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