So full of flavour, and filling, you won’t even guess that this chili is vegetarian. Great comfort food for a chilly day!
Vegetarian Chili Chowder
Serves 4 Serving Size: Approximately 1 1/2 cups (375 mL)
canola oil spray
1/4 cup (60 mL) onion
1Tbsp (15 mL) jalapeño pepper, ribs and seeds removed, chopped
1/4 cup (60 mL) celery, chopped
1 clove garlic, minced
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
1 tsp (5 mL) dried mustard
1 cup (250 mL) no-added-salt diced tomatoes, undrained
1/2 cup (125 mL) no-added-salt tomato sauce
1 Tbsp (15 mL) white wine vinegar
1 cup (250 mL) cooked great northern or pinto beans, drained and rinsed
1 cup (250 mL) potatoes, diced
1/2 cup (125 mL) corn kernels, fresh, frozen or canned (drained)
1/2 cup (125 mL) carrots, diced
1/2 cup (125 mL) low-sodium vegetable broth
pinch of chipotle chill pepper
dash of freshly ground pepper
tabasco sauce, optional
1. Lightly spray non- stick medium saucepan with canola oil spray. Heat saucepan.
2. Cook onion, jalapeño pepper, celery and garlic for 2-3 minutes or until softened. Add spices; cook, stirring, for 1 minute. Add tomatoes, beans, potatoes, corn, carrots and vegetable stock; bring to a boil.
3. Reduce heat and simmer for 15-20 minutes or until potatoes are tender and chowder has thickened. Season with pepper and chipotle chill pepper if desired.
4. For added zing, add 1/4 – 1/2 tsp (1-2 mL) Tabasco sauce.
Nutritional Analysis Per Serving: 281 kcal, 2 g fat, 0.2 g saturated fat 56 g carbohydrate, 7 g fibre, 12 g protein.
This recipe was used with permission of the Alberta Pulse Growers Commission. For more great Pulse recipes go to http://www.pulse.ab.ca/consumers/recipes#.UqJNq6U-myM