Hearty Vegetable Chili

Yield: Approx. 7 cups | 1 cup = 1 point | 2 cups = 3 points

My rating:

This chili was extremely good. At first I was not sure if I liked it, because it took a really long time for me to put together after work. However, it really is delicious (especially the 2nd day!) and if I make it again, I plan to steam the zucchini to save on simmering time. Enjoy!

Ingredients:

Fat Free cooking spray (You can use olive oil but it will increase points)
1 eggplant, cut into 1-inch slices (I peeled mine, but you don't have to)
2 small zucchini, quartered lenthwise and then cut into bite-size pieces
1 large red or yellow onion, finely chopped (I am not a big onion fan, so I just grated some onion into mine)
2 red or yellow bell peppers, seeded and chopped into small bite-size pieces
3-4 garlic cloves, finely chopped or crushed
2 (14.5-oz/411 g.) cans diced tomatoes (don't drain)
1 (14-oz) can kidney beans or red beans, drained and rinsed
1 Tb chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
salt and pepper to taste
1 Tb tomato paste

Optional Toppings (may add extra points)
Finely chopped scallions (0 points)
Reduced-Fat cheddar cheese - 2 Tb will add 1 point (I love to stir the cheese right into the chili)
Tortilla chips - 8 bite-sized Tostidos will add 1 point

Directions:

Spray large heavy-bottom skillet with cooking spray. (It has to be big enough to hold 7 cups of chili.) Add the eggplant slices and cook over medium heat for 3-4 minutes or until browned on one side. Turn the slices over and cook until other side is browned and eggplant is nice and soft. Transfer to a plate, cut into bite-sized pieces, and set aside.

Spray skillet with more cooking spray. Add the onion and bell peppers to the pan and cook, stirring occastionally, for 3-4 minutes. Add the garlic and cook for an additional 2-3 minutes.

Add the tomatoes, chili powder, cumin, and oregano, and season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and summer gently for 15 minutes.

If you want to save some time in the next step - steam the zucchini pieces in the microwave until they are really soft. (Then you will not have to simmer for a full 45 minutes)

Add the zucchini and kidney beans. (Since your eggplant is already really soft from the pan-frying, don't add it until the end. If you didn't get it soft enough though, throw it in now.) Stir in the tomato paste. Optionally, you can also add up to 2 cups of water here if you want to. The original recipe called for 2 cups of water, but I did not add ANY. I thought it was a perfect consistancy (nice and thick!) without the water. You can make it however you'd like, but I recommend no water.

Return to a boil, cover, and simmer for an additional 45 minutes or until you are happy with the consistancy and the softness of the vegetables. Taste and adjust the seasonings as neccessary.

Ladle into warmed bowls and serve.

Yields: 7 cups | 1 cup = 1 point | 2 cups = 3 points (This is because of the fiber cap)

Nutritional Information: (per cup) 103 calories, 0.2 g. fat, 6.7 g. fiber, 6 g. protein

Original Source: Delicious Casseroles