Thursday, July 14, 2011

Vegetarian Chili

This is a super easy and quick way to make a healthy, thick chili that is packed with veggies and beans.
Adapted from a recipe by Judy O'Rourke.

Servings: 8-10
Total time: 40 minutes

3 zucchini
1/2 large vidalia onion
1 green pepper
1 red pepper
4 garlic cloves
1/4 c canola oil
2-15oz cans of Italian stewed tomatoes
1-15oz can of tomato sauce
1-15oz can of pinto beans, rinsed and drained
1-15oz can of black beans, rinsed and drained
2 T chili powder
1 T sugar
1 tsp salt
1 tsp ground cumin

In batches according to the size of your food processor, process the zucchini, onion, peppers, and garlic. Some bite size pieces are okay. In a large pot, heat oil over medium heat. Once hot, saute the veggies until tender, about 5 minutes.

Put the Italian tomatoes in the food processor to blend until fairly smooth. Mix into the veggie mix along with tomato sauce, beans, and seasonings. Bring to a boil then simmer for 30 minutes or until thickened.

Sauteing the veggies


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