Veggie Chili

 

Here's a good vegetarian chili that is enhanced by a splash of Frank's Hot Sauce (or your fave hot sauce). The chili has a good flavor but I used no salt everything so it really needed the kick of the Frank's for added flavor!

1 T olive oil

2 bell peppers (any color) chopped

1 box sliced mushrooms, chopped

1 large onion, chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 T chili powder

1 T oregano

1/2 T cumin

1/4 t salt

1 can no salt aduki beans, with juice (you can use any beans you have, pinto, kidney, black, etc)

1 can no salt black beans, with juice

1 can diced no salt tomatoes with juice

1 cup low sodium V-8

In large sauce pan, heat oil and add onions, garlic, celery and mushrooms and cook 7 minutes. Add spices and cook around 5 minutes more.

Add beans and tomatoes with their juices and V-8, bring to a boil, then simmer  about 30 minutes.

Good with dollop of non-fat yogurt served on top.