Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 tbsp (15 mL) olive oil; 1 large yellow onion, finely chopped (1-1/2 cups/375 mL); 2 medium-size sweet red peppers, cored, seeded and finely chopped (1-1/2 cups/375 mL); 2 cloves garlic, minced; 1 medium-size stalk celery, finely chopped (1/2 cup/125 mL); 1-1/2 tbsp (7 mL) chili powder; 2 tsp (10 mL) ground cumin; 1 tsp (2 mL) finely chopped pickled jalapeño pepper; 1/4 tsp (1 mL) salt, or to taste; 4 medium-size carrots (12 oz/375 mL), peeled and sliced 1/4 in (1 cm) thick; 8 oz (225 g) mushrooms, thinly sliced (2-1/2 cups/675 mL); 1 cup (250 mL) water; 1 can (14-1/2 oz/415 g) low sodium tomatoes with their juice; 3 cups (750 mL) cooked black beans or pinto beans; 1/2 cup (125 mL) plain nonfat yogurt; 2 tbsp (30 mL) minced fresh cilantro (coriander) or parsley

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Number of servings : 4Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : | VegetarianIngredients1 tbsp (15 mL) olive oil1

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Ingredients

1 tbsp (15 mL) olive oil
1 large yellow onion, finely chopped (1-1/2 cups/375 mL)
2 medium-size sweet red peppers, cored, seeded and finely chopped (1-1/2 cups/375 mL)
2 cloves garlic, minced
1 medium-size stalk celery, finely chopped (1/2 cup/125 mL)
1-1/2 tbsp (7 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (2 mL) finely chopped pickled jalapeño pepper
1/4 tsp (1 mL) salt, or to taste
4 medium-size carrots (12 oz/375 mL), peeled and sliced 1/4 in (1 cm) thick
8 oz (225 g) mushrooms, thinly sliced (2-1/2 cups/675 mL)
1 cup (250 mL) water
1 can (14-1/2 oz/415 g) low sodium tomatoes with their juice
3 cups (750 mL) cooked black beans or pinto beans
1/2 cup (125 mL) plain nonfat yogurt
2 tbsp (30 mL) minced fresh cilantro (coriander) or parsley