Vegetable Chili
 
  • 1 lb lean ground beef or turkey
  • 2 tblsp olive oil
  • 1 large onion, chopped
  • 4 c chopped vegetables - peppers, zucchini, carrots
  • 1 28-oz can diced tomatoes
  • 3/4 c water
  • 1 6-oz can tomato paste
  • 2 tblsp chili powder
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp cumin
  • 1 15-oz can beans, drained
  • Heat olive oil in a heavy skillet over medium heat. Add onion and chopped vegetables and cook, stirring frequently, for 10 minutes.
  • Meanwhile, cook meat in heavy soup pot over high heat until browned. Pour off fat.
  • Add vegetables to browned meat, along with tomatoes and their juices, water, tomato paste, chili powder, garlic, oregano, basil, and cumin.
  • Bring to a boil, reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
  • Stir in beans and simmer for 15 more minutes.
Source: Sarah Schlesinger, 500 Low-Fat Fruit and Vegetable Recipes
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