Vegetarian

California Vegetable and White Bean Chili takes several minutes to prepare.

California Vegetable and White Bean Chili takes several minutes to cook.

California Vegetable and White Bean Chili makes 12 servings.

The ingredients for California Vegetable and White Bean Chili are:

1/2 cup vegetable oil

2 medium-size onions, chopped

1 celery rib, chopped

1 small green bell pepper, seeded and chopped

1 garlic clove, minced

2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped

Two cups of white navy beans (soaked overnight), drained

2 tablespoons chopped fresh coriander (cilantro) leaves

2 tablespoons chili powder

1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled

1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Cayenne pepper to taste

4 large, ripe tomatoes, chopped and juices retained

1 1/2 cups tomato juice

Here is how you make California Vegetable and White Bean Chili:

In a large, heavy pot, heat the oil over moderate heat, thenadd the onions,celery, bell pepper, and garlic, and cook, stirring, tillsoftened, about 2 minutes. Add the squash and cook, stirring, 3 minuteslonger to soften. Add the remaining ingredients and stir well. Reduce the heat toa low simmer,cover, and cook for 1 hour, adding a little water if thestew begins to get too thick. Makes 4 to 6 servings.Number of Servings: 12Recipe submitted by SparkPeople user CHARLIEDACIA.

The nutritional information for California Vegetable and White Bean Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 159.7

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 349.3 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 8.6 g
• Protein: 7.0 g

The dietary needs meet for California Vegetable and White Bean Chili is Vegan