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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Because it is so hearty, no one misses the meat in this chili. Both family and friends ask me to make it often. Ingredients:
1 medium zucchini, sliced 1/4 inch thick |
1 medium green pepper, chopped |
1 cup chopped onion |
1 cup shredded carrots |
1/2 cup finely chopped celery |
2 garlic cloves, minced |
1/4 cup olive oil |
1 can (28 ounces) no-salt-added diced tomatoes, undrained |
1 jar (8 ounces) picante sauce |
1 teaspoon reduced-sodium beef bouillon granules |
1-1/2 teaspoons ground cumin |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
2. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Yield: 9 servings (2-1/4 quarts).
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