Veggie Chili

Name: Veggie Chili
Ingredients: 3/4 c. chopped onion; 2 cloves garlic, minced; 3 Tbsp. olive oil; 2 Tbsp. chili powder; 1/4 tsp. basil; 1/4 tsp. oregano; 1/4 tsp. cumin; 2 c. finely chopped zucchini; 1 c. finely chopped carrot; 1 (28 oz.) can tomatoes, undrained; 1 (14 1/2 oz.) can tomatoes, undrained and chopped; 3 (15 oz.) cans kidney beans, drained and rinsed; chopped tomatoes, lettuce, onions or green pepper for garnish

13 ingredients

6 steps

Ingredients

3/4 c. chopped onion
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
2 c. finely chopped zucchini
1 c. finely chopped carrot
1 (28 oz.) can tomatoes, undrained
1 (14 1/2 oz.) can tomatoes, undrained and chopped
3 (15 oz.) cans kidney beans, drained and rinsed
chopped tomatoes, lettuce, onions or green pepper for garnish

Directions

1

In large pot, saute onion and garlic in olive oil until soft. Mix in next 4 seasonings.
2

Stir in zucchini and carrots until well blended.
3

Cook 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes and kidney beans.
4

Bring to boil.
5

Reduce heat and simmer for 30 to 45 minutes or until thick.
6

Top with garnish. Serves 8.