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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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Summer Chili servings: 20...calories: 58 ...fat: 2 Ingredients:
1/2 cup onion, chopped |
1 1/2 garlic cloves, minced |
1/2 teaspoon olive oil |
10 1/2 ounces chicken broth |
1 cup canned dark red kidney beans, drained and rinsed |
1/4 cup celery, chopped |
1/4 cup carrot, sliced |
1 cup squash, chopped |
1 cup zucchini, chopped |
1 cup bell pepper, chopped |
2 cups mushrooms, sliced |
1/2 cup crushed tomatoes, chopped |
2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
8 ounces tomato sauce |
1 teaspoon honey |
Directions:
1. 1. In a large saucepan, cook onion and garlic, in oil until tender.
2. 2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
3. 3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
4. 4. Simmer all ingredients about one hour, or until bubbly.
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