Vegetarian Chili

A truly one-pot meal; this hearty vegetarian chili will satisfy the biggest
of appetites. Make a lot, because it is even better the next day.

Ingredients:
Four medium onions, chopped and peeled
One green bell pepper, chopped
3 tablespoons oil
1 tablespoon mustard seed
Two, 15.25-oz cans kidney beans, undrained
One, 14.5-oz. can whole tomatoes, undrained
10 ounces trimmed, sliced mushrooms
Three carrots, peeled and diced
One, 6-oz. can tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon baking cocoa
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

Directions:
Cook onions and bell pepper in oil in a large stockpot
over medium-high heat, stirring occasionally until
onions are golden and bell pepper is soft.
Add mustard seed; cook for 1 minute, stirring. Add
remaining ingredients; bring to a boil. Reduce heat;
simmer uncovered while stirring often for about 40
minutes or until most of the liquid has cooked away
and chili has thickened. Serve hot with heated corn
tortillas.

Recipe makes six servings.
Nutrition Information per Serving:
Calories: 300
Calories from Fat 70
Total Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 870mg
Carbohydrates 47g
Dietary Fiber 11g

Next

Courtesy of:
Fitness and Freebies!