Vegetable-Bean Chili

Vegetable-Bean Chili is an American recipe that serves 26. This hor d'oeuvre has 58 calories, 3g of protein, and 1g of fat per serving. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Foodista requires bay leaves, chili powder, ears corn, and tomatoes -or. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 45 m

Ingredients

• 2 bay leaves
• 2 cans beans
• 16 oz tomato sauce
• 1 can canned tomatoes
• 2 medium carrots
• 1 teaspoon cayenne pepper
• 2 Ribs celery
• 2 tablespoons chili powder
• 1 cup corn
• 2 teaspoons cumin
• 2 ears corn
• 4 cloves garlic
• 1 medium bell pepper
• 1 onion
• 2 teaspoons oregano
• 26 servings salt
• 2 medium tomatoes -or
• 1 cup vegetable stock

Instructions

1. The following recipe is one of my favorites. It is modified very little lowfat, but easily adaptable).In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. 2. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. 3. Remove bay leaves and serve.One good way to serve the chili is with tortillas, salsa and sour cream.