{"id":911,"date":"2010-11-12T22:56:48","date_gmt":"2010-11-12T22:56:48","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=911"},"modified":"2010-11-12T22:56:48","modified_gmt":"2010-11-12T22:56:48","slug":"healthy-vegetarian-chili","status":"publish","type":"post","link":"http:\/\/jolenephilo.com\/staging\/healthy-vegetarian-chili\/","title":{"rendered":"Healthy Vegetarian Chili"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n
\n

A year or two ago, I ran across a chili recipe in American Profile Magazine<\/a>. Having been raised by a former cattle farmer whose motto was no meal is complete without meat, I viewed this no meat version with skepticism. But finally, my daughter and I tried it when she was home on a college break, and guess what? We loved it.<\/p>\n

Now it\u2019s part of my arsenal when the newlyweds – some of whom are partial or complete vegetarians – come home to visit. So it was on the menu last weekend and was pronounced a rousing success. To mollify Hiram, who isn\u2019t a chili lover even when it has meat, I reduced the amount of beans (the original recipe calls for 3 cans of black beans). Even he conceded it was \u201cpretty good\u201d when sprinkled with shredded cheddar cheese.<\/p>\n

For those of you who do love chili and are looking for a no-meat version, give this one a try. It makes a big batch, so you can serve half and freeze half for later.<\/p>\n

Healthy Vegetarian Chili<\/strong><\/p>\n

2 tablespoons olive oil
\n1 medium onion, chopped
\n2 celery stalks, chopped
\n1 medium carrot, chopped
\n2 garlic cloves, minced or crushed
\n2 cups whole kernel corn
\n2 (15-ounce) cans black beans, rinsed and drained
\n1 (15-ounce) can kidney beans, rinsed and drained
\n2 (14-ounce) cans diced tomatoes, undrained
\n1 (10-ounce) can diced tomatoes with green chilies, undrained
\n1 cup medium salsa
\n1\/2 cup ketchup
\n1 (14 ounce) can reduced-sodium vegetable broth
\n1 (1-ounce) package chili seasoning
\n1 teaspoon chili powder
\n1 teaspoon cumin<\/p>\n

Heat oil in a stockpot over medium heat. Add onion, celery, carrot, and garlic; cook until union is translucent, about 4 minutes, stirring frequently. Increase heat to high. Add remaining ingredients.<\/p>\n

Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 16.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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