Vegetarian Chili Cookbook - Garden Vegetable Chili

[Guest guest]

Kathleen beat me to posting the chile powders, which is good because most

recipes in this book call for them.

 

 

* Exported from MasterCook *

 

Garden Vegetable Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1 large onion -- chopped

1 large carrot -- diced

1 small red bell pepper -- diced

1/2 cup chopped celery

2 garlic cloves -- minced

1 jalapeno -- seeded and diced

2 small zucchini -- diced

2 large tomatoes -- chopped

2 cups fresh or frozen corn kernels

2 cups water

1 6 oz can tomato paste

4 tablespoons hot or mild chili powder

1 teaspoon salt

1 teaspoon dried oregano, preferably Mexican

1 teaspoon sugar

2 tablespoons minced parsley, for garnish

 

Heat the oil in a large chili pot over medium heat. Add the onion, carrot, bell

pepper, celery, garlic, and jalapeno. Cover, and cook, stirring occasionally,

until the vegetables begin to soften, about 10 minutes. Add the zucchini,

tomatoes, corn, water, tomato paste, chili powder, salt, oregano, and sugar, and

stir well. Bring to a boil, lower the heat, and simmer until the vegetables are

tender, about 30 minutes, adding more water if necessary. Serve garnished with

the minced parsley.

 

Description:

" This chili relies on a cornucopia of fresh vegetables for its

texture and flavor. It's a great way to make sure everyone " eats their

vegetables. " "

 

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Per serving: 128 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g

Protein; 22g Carbohydrate; 0mg Cholesterol; 902mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0