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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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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. Once the chopping is done, it's quick to cook. Marilyn Barilleaux Bothell, Washington Ingredients:
4 medium zucchini, chopped |
2 medium onions, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1/4 cup olive oil |
4 garlic cloves, minced |
2 cans (28 ounces each) italian stewed tomatoes, cut up |
1 can (15 ounces) tomato sauce |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 jalapeno pepper, seeded and chopped |
1/4 cup each minced fresh cilantro and parsley |
2 tablespoons chili powder |
1 tablespoon sugar |
1 teaspoon salt |
1 teaspoon ground cumin |
Directions:
1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings.
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