Monday, February 16, 2009

20 Minute Vegetarian Chili

With the cold weather still with us, I found this great recipe for Vegetarian Chili that sounds delicious!


Vegetarian Chili

1 large green or red bell pepper, seeded and chopped
1 medium zucchini or yellow squash, diced
11/2 cups (about 4 oz.) fresh mushrooms, chopped
1 tablespoon olive oil
1 (14-16 oz.) package firm tofu, cubed
3 cloves garlic, minced
1 large onion, chopped
1 (14 oz.) can diced seasoned tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1/2 cup canned or frozen corn
1 cup reduced-fat cheddar cheese
1 envelope reduced-sodium chili seasoning


Heat oil over medium heat in a large pot. Add garlic and onion; sauté for a minute or two, then add peppers, mushrooms, zucchini, and tofu. Sauté for a few more minutes, then add tomatoes, beans, corn, and seasoning. Stir until combined, lower heat, and simmer for 15 minutes. Top with cheese. Makes 4 servings.

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