Veggie Blog

Vegetarian Chili
(serves 6)

1 tablespoon oil
1 large onion, chopped
3 cloves garlic, minced
1 large green pepper, chopped
3 cups water
1 cup kidney beans (pre-cooked or canned)
4 large ripe toamtoes, chopped
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon salt
1 teaspoon chili powder
Pepper to taste

In a large pot saute the onion, garlic, and green pepper in oil over medium heat until the onion is soft. Add water, kidney beans, tomatoes, corn, salt, chili powder, and pepper. Cook 25 minutes longer.

Variations: Add hot peppers, other vegetables such as carrots and celery, or add 2/3 cup bulgur (cracked wheat). Pinto beans maybe used instead of kidney beans.

Total Calories: 118
Fat: 3 grams
Protein: 5 grams
Iron: 1mg
Carbohydrates: 15 grams
Calcium: 28mg
Dietary Fiber: 5 grams

Reprinted from: Meatless Meals for Working People, by Debra Wasserman and Charles Stahler. Page 135.