Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Heartland Vegetable Chili




Source of Recipe


the web


List of Ingredients




2 tablespoons corn oil
1 large onion, peeled, chopped
2 cloves garlic, peeled, minced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 medium zucchini, washed, ends removed, chopped (about 2 generous cups)
2 medium carrots, peeled, chopped (about 1 cup)
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
1 can (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (28 ounces) tomatoes, undrained

Recipe



In a large stock pot, heat the oil over medium heat. Add the onion and garlic and saute 2 minutes. Add the chili powder, cumin, basil and oregano, stirring frequently. Add the zucchini and carrots and cook for several minutes, stirring frequently. Stir in the garbanzo beans, kidney beans and tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes or until the liquid is reduced to desired consistency.

Makes 6 servings.

From "The All-American Chili Cook" by Jenny Kellner and Richard Rosenblatt