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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.Janis Winfrey, Beulah, North Dakota Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
3 tablespoons olive oil |
4 cups diced zucchini |
1 cup coarsely chopped carrots |
2 tablespoons chili powder |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon ground cumin |
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes |
3 cans (16 ounces each) kidney beans, rinsed and drained |
Directions:
1. In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Yield: 10 servings.
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