Vegetable Chili

A healthy chili treat made specially for vegetarians.

Ingredients

• 2 tablespoons olive or canola oil
• 2 large onions, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 sweet red or green pepper, diced
• 1 can (16 ounces) crushed or diced tomatoes
• 1 cup vegetable broth
• 2 yellow squash
• 1 can (16 ounces) red kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons chopped parsley
• 1/2 cup low-fat sour cream]

Instruction

1. In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden. Stir in chili powder and cook 2 to 3 minutes longer.
2. Sauté celery, carrots, and sweet pepper, stirring frequently, 6 to 7 minutes or until softened.
3. Add tomatoes and broth; bring to a boil. Add squash, kidney beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.
4. Stir in the parsley and top each serving with sour cream.