Roasted Red Pepper Vegetarian Chili
Serve with low fat cornbread

Serves 6 - about 1 1/2 cup each serving

2 roasted red bell peppers, canned or roasted yourself
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion like vidallia
2 teaspoons ground cumin
1/2 - 1 teaspoon crushed red pepper flakes
1 teaspoon paprika
4 garlic cloves, thinly sliced
2 cups low sodium vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 - 28 ounce can no-salt tomatoes, undrained, chopped
1 - 15 ounce can pinto beans, rinsed and drained
1 - 15 ounce can white kidney beans, rinsed and drained
1 - 15 ounce can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
Low fat shredded cheese for garnish (optional)

Heat a large Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin, crushed red pepper flakes, paprika, salt and garlic and cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

COOKS NOTE: Other combination of beans work well too; can use black beans, great northern, navy beans, etc. Also you can lower the sodium further by using low sodium or not salt added canned beans.

Per Serving: 295 Calories; 6g Fat (16.7% calories from fat); 1g Saturated Fat; 16g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 880mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

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