Vegetarianus chili

Vegetarian Chili With Nacho Crisps

In the dead of winter, nothing beats a hot bowl of chili to warm your soul. This chili creation does just that. Best of all, it's loaded with fiber- and protein-rich beans, so it will hit the spot — and keep hunger at bay.

Makes 4 servings

Description
This fiber-rich chili is brimming with beans and veggies. It's spicy enough to please grown-up palates but mild enough for kids, making it the perfect family meal.

Tip: Use the shredding disc on your food processor to make quick work of chopping, but be careful not to overdo it. If you chop too finely, the mixture releases too much liquid. Add the veggies in the order in which they're listed — the onions go in last.

Ingredients
2 medium carrots, scrubbed
2 stalks celery, trimmed
2 cloves garlic, peeled and smashed
1 medium onion, peeled and quartered
1 tablespoon extra-virgin olive oil
1 large can (1 pound 13 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) chili-seasoned diced tomatoes
1 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
4 whole-wheat tortillas
4 tablespoons reduced-fat cheddar cheese

Instructions
1. Preheat oven to 400°F. In food processor fitted with shredding disc, drop carrots, celery, garlic, and onion pieces down feed tube. Let vegetables process only until chopped.
2. Heat oil in large saucepan over medium heat. Add chopped vegetables; cook 4 minutes, stirring. Add remaining ingredients (except tortillas and cheese); bring to a simmer and cook 8 minutes, covered, but stirring occasionally.
3. Meanwhile, lay tortillas on a baking sheet. Cut in wide strips. Sprinkle strips with cheese. Bake 7 minutes, until crisp.
4. Ladle chili into serving bowls; top with nacho strips.