When the weather is damp and cold I love to make a big pot of chili. Everytime I make a pot I wish I had left out the meat and made a vegetarian chili. This time I did just that. The only change I made was to use olive oil to saute the vegetables. Generally the veggies cook with the ground beef and the fat from the beef, so no need for the oil.
I poured two tsp of olive oil into my pot. I then added one onion chopped, one green bell pepper diced, and one clove of minced garlic. I let the veggies cook for a few minutes and then added 1 cup of shredded carrots.
Once the veggies began to soften I added vegetable broth, tomato soup, stewed tomatoes, and beans. I used canned items, which are generally loaded with sodium. I chose low sodium tomato soup, no salt added stewed tomatoes, and I drained and rinsed the beans in order to reduce the sodium content.
Season and let simmer for 1 hour.
- 2 tsp olive oil
- 1 vidalia onion, chopped
- 1 green bell pepper, diced
- 1 cup shredded carrots
- 2 (14.5 oz) cans tomato soup
- 2 (14.5 oz) cans stewed tomatoes
- 1 (14.5 oz) can red kidney beans
- 1 (14.5 oz) can white beans
- 1 (14.5 oz) can black beans
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp red pepper flakes
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 Tb. Worcestershire sauce
- In a large pot, heated to medium high, at olive oil, garlic, onion, and peppers. Saute vegetables until they begin to soften. Then add carrots and cook a few minutes longer. Next add vegetable broth, tomato soup, stewed tomatoes, and beans.
- Add all seasonings and simmer on low for 1 hour.