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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Vegetable Chili Recipe

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This recipe for Vegetable Chili is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1 tsp. margarine
1 T. minced garlic
1 T. chili powder
1/2 tsp. dry mustard
1/2 tsp. ground cumin
1/4 tsp. celery seed
1/4 tsp. pepper
3/4 lb. green beans, cut into 1" pieces (or 1 can)
1 1/2 c. carrots, sliced 1/4" thick
1 c. celery, sliced 1/2" thick
1 16 oz. can tomatoes
1 c. diced onions
2 c. green peppers, sliced into strips
1 16 oz. can kidney beans, with liquid
Plain yogurt for garnish
Directions:
Directions:
In a large skillet heat the oil and margarine and add the garlic, chili powder, mustard, cumin, celery seeds and pepper. Saute the mixture over low heat, stirring, for about 1-2 minutes. Add green beans, carrots, celery and 1/2 c. of juice from the tomatoes. Stir well, cover the pan and cook for 10 minutes. Add onions and green peppers, cover and cook mixture for another 10 minutes. Add the tomatoes and remaining juice and the kidney beans, and cook the chili for 10 minutes longer. Serve with a dollop of yogurt on top.
Personal Notes:
Personal Notes:
This is a Weight Watcher recipe, although nobody needs to know that but you. It's very spicy and flavorful, and best of all when you're losing weight, it's FILLING. The yogurt topping is just perfect with the heat in the chili.

 

 

 

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