Healthy Vegetable Chili Recipe

2 tablespoons canola or olive oil
1 medium onion, chopped
1 medium celery stalk, sliced
1 medium carrot, chopped
2 garlic cloves, minced
2 cups whole kernel corn
3 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (14-ounce) cans diced tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 cup medium salsa
½ cup ketchup
1 (14-ounce) can reduced-sodium vegetable broth
1 tablespoon Worcestershire sauce
1 (1-ounce) package chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon paprika

1. 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.
2. Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14.

To make this a vegetarian chili, omit the Worcestershire sauce, which contains a small amount of anchovies.

Nutritional facts per serving: 160 calories, 3g fat, 7g protein, 27g carbohydrates, 7g fiber, 860mg sodium.