YOU ARE HERE: LAT HomeCollections


Veg Chili: No Beef Here

September 13, 2000

Fresh vegetables and fiber-rich garbanzo beans are the basis of this pleasantly light chili.

The vegetables are cooked in a covered pot, so little of the flavor evaporates. Their juices enhance the simple broth, which is just water and liquid from the tomatoes. Almost any combination of fresh vegetables will do; use what you like, based on the season.

I especially like this chili served with crisp Parmesan toasts.


Deane's book "Low Fat Kitchen" includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Vegetarian Chili

Active Work Time: 20 minutes * Total Preparation Time: 55 minutes * Vegetarian

I like to use a White Rose potato.

1 cup chopped onion

2 cloves garlic, minced

Nonstick cooking spray

1 tablespoon chili powder

1/2 teaspoon oregano

1/2 teaspoon ground cumin

1 (14-1/2 ounce) can whole tomatoes with liquid

4 cups water

1 (15 1/2-ounce) can garbanzo beans with liquid

1 stalk celery, cut into 1-inch chunks

1 boiling potato, peeled and cut into 1-inch chunks

1 cup cubed banana squash

1 cup cauliflower florets

Kernels from 1 ear corn

1 cup fresh peas

Salt, pepper

* Saute onion and garlic in 5-quart Dutch oven sprayed with nonstick cooking spray until tender and onion begins to brown around edges, about 5 minutes.

* Stir in chili powder, oregano and cumin. Stir in tomatoes with liquid and water. Stir in garbanzo beans with liquid, celery, potato and squash. Bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in cauliflower and corn. Cover and continue cooking until vegetables are tender, 10 to 15 minutes. Stir in peas last 2 minutes. Season to taste with salt and pepper.

6 servings. Each serving: 166 calories; 407 mg sodium; 0 cholesterol; 2 grams fat; 33 grams carbohydrates; 7 grams protein; 2.79 grams fiber.

Los Angeles Times Articles