Vegetable Chili

(Prep time: 7 Minutes|Cook Time: 11 Minutes| Servings: 4-5)

Ingredients

• 2 tablespoons of cooking oil
• 1 large minced onion
• 4 Crushed garlic cloves
• 4 to 6 cups of chopped vegetables like carrots, the celery, the zucchini, the mushrooms, the sweet potatoes, the butternut squash and the peppers
• 3 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 large can, of crushed tomatoes of about 28 oz
• 3 Cups of booster liquid
• 2 small cans of drained and rinsed beans
• 1 cup of frozen corn
• 1 can; of drained and rinsed sliced black olive

Directions

1. Start by heating the cooking oil in a large Dutch oven set it over a medium heat.
2. Add in the onions and sauté for about 4 minutes
3. Add in the garlic and the vegetables and cook while stirring regularly
4. Add in the chili powder and the cumin; then add in the tomatoes and bring to boil; then let simmer for about 7 minutes
5. When your ingredients start boiling; reduce the temperature to low and let simmer
6. Add in the beans and the corn as well as the olives and cook
7. Serve over the Quinoa and enjoy with mashed potatoes!

Nutrition Information

Calories: 190, Fat: 3g, Carbohydrates: 31g, Protein: 10g, Dietary Fiber: 11g