Vegetarian Chili

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Vegetarian Chili

 

2 TB vegetable oil

1 large onion, chopped

4 large cloves garlic, minced

3 TB chili powder

1 medium-size sweet green pepper, cored, seeded and diced

1 medium-size sweet red bell pepper, cored, seeded and diced

1 medium-size zucchini, diced

1 medium-size yellow squash, diced

1/2 tsp. dried oregano

1/4 tsp. ground cayenne pepper

1 can (14.5 oz.) stewed tomatoes, undrained

1 can (11 oz.) corn kernels, drained

1 can (15.5 oz.) black beans, rinsed and drained

1/4 tsp. salt

 

Garnishes:

Cooked rice

Sour cream

Shredded Cheddar cheese

Green onions, thinly sliced

 

Heat oil in 4 quart pot over medium heat. Add onion, garlic and chili powder;

sauté for 5 minutes.

Add green and red peppers; sauté 5 minutes.

 

Add zucchini, squash, oregano and ground red pepper; sauté for 5 minutes. Add

tomatoes; cook

10 minutes. Stir in corn, black beans and salt; cook for 5 minutes. Serve

with the garnishes, if

desired. Makes: 8 servings.

 

Note: Chili is always better with the extra punch of a tasty garnish, from

scallions to sour cream.

 

~~~Easy Guacamole~~~

3 ripe avocados, peeled and pitted

3 TB finely chopped red onion

3 TB lime juice

2 TB chopped cilantro leaves

1 jalepeño, seeded and minced

1/4 tsp. salt

1/4 tsp. Tabasco red hot pepper sauce

 

Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro,

jalapeño, salt, and Tabasco.

Refrigerate. Spoon a dollop on each chili serving.