Vegetarian Chili

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* Exported from MasterCook *

 

Vegetarian Chili

 

Recipe By :Marilyn Barilleaux - Bothell, Washington

Serving Size : 16 Preparation Time :0:00

Categories : Annual Recipes 2002 Soups & Sandwiches

Taste of Home

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium zucchini -- chopped

2 medium onions -- chopped

1 medium green pepper -- chopped

1 medium sweet red pepper -- chopped

4 cloves garlic -- minced

1/4 cup olive or canola oil

2 cans Italian stewed tomatoes (28 oz each) -- cut up

1 can tomato sauce (15 oz)

1 can pinto beans (15 oz) -- rinsed and drained

1 can black beans (15 oz) -- rinsed and drained

1 jalapeno pepper -- seeded and chopped

1/4 cup each fresh cilantro and parsley -- minced

2 tablespoons chili powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin

 

In a Dutch oven, saute zucchini, onions, peppers and garlic in oil until tender.

Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a

boil over medium heat. Reduce heat; cover and simmer for 30 mins, stirring

occasionally.

 

Source:

" Taste of Home - Annual Recipes 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" © 2001 Reiman Publications, LLC ISBN 0-89821-322-3 ISSN 1094-3463 "

 

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Per Serving (excluding unknown items): 24 Calories; trace Fat (10.0% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 145mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : My husband and I try to have at least one vegetarian meal each week, and

this is one of our favorites. The recipe makes a large pot of chili that's

chock-full of color and flavor.

 

*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic

gloves to protect your hands. Avoid touching your face.

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