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Vegetable Chili

Submitted by denischu

Makes 12 servings

Makes a huge pot of low-fat, low-calorie vegetarian chili, with lots of veggies. I divide it into baggies and freeze for a quick, delicious meal when I don't feel like cooking or getting dishes dirty.

Ingredients

3	tbsp olive oil
3	cloves garlic, minced
1	medium onion, chopped
2	cups celery, chopped
3	medium zucchini, chopped
20	baby carrots, chopped
42	oz diced tomatoes
15	oz kidney beans
1 1/3	tbsp chili seasoning
3	sprigs cilantro, chopped

Directions

Saute garlic, onions, and celery in olive oil until limp.
Add zucchini and cook on medium for 10 minutes.
Add carrots, tomatoes, kidney beans, chili seasoning, cilantro, and 1 can (or more) water.
Simmer on medium-low for 1 hour, stirring occasionally.
Add cheese, chives, and/or sour cream (not included in calorie count) for garnish.