1 (10-oz.) can diced tomatoes with green chilies, undrained
1 cup medium salsa
½ cup ketchup
1 (14-oz.) can reduced-sodium vegetable broth
1 Tbsp. Worcestershire sauce
1 (1-oz.) package chili seasoning
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. paprika
Instructions
Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently until vegetables are tender and flavors are blended, about 40 minutes.
TIPS: Top chili with sour cream, shredded Cheddar cheese or tortilla chips, if desired. Flavors improve if the chili is refrigerated overnight. It also freezes well.
Originally Submitted
11/13/2008
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