Preparation time: 20 minutes
Cook time: 26 minutes
Total time: 46 minutes
Servings: 6

Ingredients:

1 ½ tsp olive oil 
¾ cup fresh diced onions
1 tsp chopped garlic
½ cup chopped celery
¾ cup green bell pepper, julienned 
¾ cup diced zucchini
1 ¾ cup pre-sliced mushrooms
1 tsp mild chili powder
½ tsp cayenne pepper 
1 ¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp salt 
½ tsp black pepper 
14 oz canned black beans
14 oz canned kidney beans
2 tsp diced jalapeño pepper
3 cups canned diced tomatoes
¾ cup tomato juice 
1 Tbsp and 1 ½ tsp tomato paste 
2 tsp ketchup 
2 ½ Tbsp fresh chopped cilantro

Instructions:

  • Heat olive oil in a sauce pan and add onions, garlic, celery, and green peppers. 
  • Sauté for 3 minutes. 
  • Add zucchini and mushrooms, cook 1 minute. 
  • Mix all spices and add to vegetables and cook 2 minutes. 
  • Add all remaining ingredients, except cilantro. 
  • Bring to a boil, reduce heat and simmer 20 minutes. 
  • Fold in cilantro and serve.

Nutrition Information:

Calories 208 
Protein 12 g 
Carbohydrates 37.6 g 
Fat 2.6 g 
Saturated fat 0.42 g 
Cholesterol 0 mg 
Sodium 701 mg

Download this Vegetarian Chili recipe

Source: UCLA Health Cafeteria Recipes