Vegetarian Chili Low Salt |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a vegetarian chili there is no animal products in it. You can garnish with rice and sour cream. Ingredients:
6 tablespoons olive oil |
2 small zucchini, cut into 1/2 in cubes |
1 cup yellow onion, coarsely chopped |
2 garlic cloves, crushed |
1 cup green pepper, cut into 1/2 in cubes |
2 cups canned low-sodium crushed tomatoes |
1 tablespoon chili powder |
1 1/2 teaspoons cumin |
1 1/2 teaspoons dried oregano |
1/4 cup parsley, minced |
pepper |
2 cups canned kidney beans or 2 cups garbanzo beans, drained |
Directions:
1. Heat olive oil in a large skillet.
2. Add zucchini, onion, garlic, and green pepper.
3. Saute ten minutes until softened.
4. Transfer to a sauce pan and add tomatoes, chili powder, cumin, oregano, parsley, and pepper.
5. Cook over low uncovered for 10 minutes.
6. Stir in the beans and cook over low for 10 minutes more.
7. Check and fix your seasonings and serve.
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