Vegetable Chili

Name: Vegetable Chili
Ingredients: 3 Tbsp. instant minced onion; 1/4 tsp. instant minced garlic; 6 Tbsp. water; 2 Tbsp. vegetable oil; 2 cans whole tomatoes; 3 c. mushrooms, sliced; 2 c. green peppers (1-inch slices); 2 c. zucchini (1/2-inch slices); 1 Tbsp. chili powder; 1 1/4 tsp. salt; 1 tsp. oregano leaves, crushed; 1/2 tsp. ground cumin; 1/8 tsp. ground black pepper; 1 1/2 Tbsp. flour; 1 can red kidney beans, drained

15 ingredients

4 steps

Ingredients

3 Tbsp. instant minced onion
1/4 tsp. instant minced garlic
6 Tbsp. water
2 Tbsp. vegetable oil
2 cans whole tomatoes
3 c. mushrooms, sliced
2 c. green peppers (1-inch slices)
2 c. zucchini (1/2-inch slices)
1 Tbsp. chili powder
1 1/4 tsp. salt
1 tsp. oregano leaves, crushed
1/2 tsp. ground cumin
1/8 tsp. ground black pepper
1 1/2 Tbsp. flour
1 can red kidney beans, drained

Directions

1

Combine onion and garlic with 3 tablespoons of the water; set aside for 10 minutes to soften.
2

In a large skillet, heat oil until hot.
3

Add softened onion and garlic; saute until lightly browned, about 3 minutes.
4

Add tomatoes, mushrooms, green peppers, zucchini, chili powder, salt, oregano, cumin and black pepper. Simmer, covered, until vegetables are tender, about 15 minutes.