All-Vegetable Chili

Name: All-Vegetable Chili
Ingredients: 2 Tbsp. salad oil; 2 medium size celery stalks, chopped; 1 medium size onion, chopped; 1 medium size green pepper; 1 (28 oz.) can tomatoes; 1 (15 1/4 to 19 oz.) can red kidney beans; 1 (16 to 19 oz.) can pinto beans; 1 (4 oz.) can chopped green chilies; 2 small zucchini, diced; 1 large carrot, coarsely shredded; 1/2 tsp. dried oregano leaves; 1/2 tsp. salt; 1/4 tsp. crushed red pepper; 1 c. shredded Cheddar cheese

14 ingredients

5 steps

Ingredients

2 Tbsp. salad oil
2 medium size celery stalks, chopped
1 medium size onion, chopped
1 medium size green pepper
1 (28 oz.) can tomatoes
1 (15 1/4 to 19 oz.) can red kidney beans
1 (16 to 19 oz.) can pinto beans
1 (4 oz.) can chopped green chilies
2 small zucchini, diced
1 large carrot, coarsely shredded
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 c. shredded Cheddar cheese

Directions

1

In 5-quart Dutch oven, over medium heat in hot salad oil, cook celery, onion and green pepper until tender, stirring mixture occasionally.
2

Turn heat to high.
3

Stir in tomatoes with their liquid, undrained kidney and pinto beans, green chilies, zucchini, carrot, oregano, salt and crushed red pepper until boiling. Reduce heat to medium; cover and cook 15 minutes, stirring occasionally.
4

To serve, ladle chili into bowls and top with cheese.
5

Makes 5 main dish servings.