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    Garden Chili - Core


    Source of Recipe


    WW Community

    List of Ingredients




    3 cloves garlic, finely chopped
    1 Tablespoon olive oil
    1 (28-ounce) can Italian-style tomatoes
    1 (6-ounce) can tomato puree
    1 (16-ounce) can Northern beans
    1 (16-ounce) can black beans
    1 (16-ounce) can kidney beans
    1 Tablespoon chili powder
    1 Tablespoon basil
    1 Tablespoon oregano
    1 teaspoon black pepper
    1/8 teaspoon cayenne (optional)
    1 cup chopped carrots
    1 medium zucchini, shredded, or
    1 cup shredded zucchini
    1 cup whole kernel corn

    Recipe



    Saute the garlic in the olive oil in a large saucepan.
    Stir in the undrained tomatoes, tomato puree, undrained
    beans, chili powder, basil, oregano, black pepper and
    cayenne. Bring to a boil; reduce heat.
    Simmer, covered, for 10 minutes, stirring occasionally.
    Stir in the carrots, zucchini and corn.
    Simmer for 30 minutes longer or until of the desired
    consistency, stirring occasionally. The flavor is
    enhanced the longer the cooking time. Ladle into chili
    bowls.

    SERVES: 6 – 8

 

 

 

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