Are you a big chili fan, but would like to try a version without meat? Then this is the chili for you!
This recipe will provide you with chili that you can lots of with a clear conscious and even serve to any possible vegetarian friends or family members. It's an instant hit!
Instructions
1. Chop vegetables and mince garlic.
2. Coat a non-stick skillet with cooking spray.
3. Place over medium-high heat until hot.
4. Add onion, green pepper, carrot and garlic, and cook until crisp and tender.
5. Combine vegetable mixture in a Dutch oven with vegetarian broth, kidney beans, pinto beans, whole-tomatoes, undrained and chopped, tomato paste, chili powder, cumin, oregano, cinnamon, hot sauce, jalapeno pepper and bay leaf.
6. Bring to a boil.
7. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
8. Remove bay leaf.
9. Ladle chili into individual bowls and top with a dab of non-fat sour cream and sharp cheedar cheese.
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