Vegetable Chili

Name: Vegetable Chili
Ingredients: 1 zucchini, sliced; 1 c. chopped onion; 28 oz. can tomatoes (undrained), chopped up; 8 oz. mild or hot picante sauce; 2 1/4 oz. can ripe olives, drained and sliced; 15 oz. can chili beans (undrained); 12 oz. garbanzo beans, drained; 1/2 c. chopped carrots and celery; 1/4 c. olive oil or vegetable oil; 1 1/4 c. water; 1 tsp. beef bouillon; 1 1/2 tsp. cumin

12 ingredients

4 steps

Ingredients

1 zucchini, sliced
1 c. chopped onion
28 oz. can tomatoes (undrained), chopped up
8 oz. mild or hot picante sauce
2 1/4 oz. can ripe olives, drained and sliced
15 oz. can chili beans (undrained)
12 oz. garbanzo beans, drained
1/2 c. chopped carrots and celery
1/4 c. olive oil or vegetable oil
1 1/4 c. water
1 tsp. beef bouillon
1 1/2 tsp. cumin

Directions

1

In Dutch oven, saute zucchini, peppers, onions, celery, carrots and garlic.
2

Stir in tomatoes, picante, water, bouillon and cumin. Bring to a boil; reduce heat.
3

Cover; simmer 30 minutes.
4

Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.