Vegetarian Chili

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* Exported from MasterCook *

 

Vegetarian Chili

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

1 pound zucchini -- cut into 1/2 " dice

1 pound onions -- cut into 1/2 " dice

4 cloves garlic -- minced

1 large red bell pepper -- chopped

2 28 oz cans tomatoes -- crushed

1 1/2 pounds cubed ripe tomatoes

4 teaspoons chili powder

1 tablespoon ground cumin

1 tablespoon dried basil

1 tablespoon dried oregano

1 1/2 teaspoons freshly ground pepper

1 teaspoon salt

1 teaspoon fennel seed

2 tablespoons chopped fresh parsley

1 19 oz can red kidney beans -- rinsed and drained

1 14 oz can chickpeas -- rinsed and drained

1 tablespoon chopped fresh dill

1 tablespoon lemon juice

3/4 teaspoon granulated sugar

 

Serves 6 to 8. In a large saucepan, heat olive oil over medium-high heat. Add

zucchini, onions, garllic, and pepper; cook, stirring often, for 8 minutes or

until beginning to soften. Stir in canned and fresh tomatoes, chili powder,

cumin, basil, oregano, pepper, salt, fennel seed, and parsley; bring to a boil.

Reduce heat to medium and simmer, uncovered and stirring often, for 30 minutes.

 

Stir in kidney beans, chickpeas, dill, lemon juice, and sugar; cook for 15

minutes.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 763 Calories; 19g Fat (21.0% calories

from fat); 38g Protein; 120g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol;

429mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

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