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Recipe Categories: KC's HOME PAGEMEATS SOUPSandSTEWS VEGETARIAN

Vegetable Chili




Source of Recipe


internet






Recipe Introduction


Yield: about 14 one-cup servings
This dish tastes even better the second day!





List of Ingredients



• 2 large onions, chopped
  
• 1 green pepper, chopped
  
• 3 garlic cloves, minced
  
• 2 carrots, cut into chunks
  
• 1/2 cup water
  
• 2 medium potates, peeled and cubed
  
• 1 can (14 1/2 oz.) vegetable broth
  
• 1 to 2 tablespoons chili powder
  
• 2 tablespoons sugar
  
• 1 teaspoon ground cumin
  
• 3/4 teaspoon dried oregano
  
• 1 small zucchini, sliced 1/4 " thick
  
• 1 small yellow squash, sliced 1/4" thick
  
• 2 cans (28 oz. each) crushed tomatoes
  
• 1/3 cup ketchup
  
• 1 can each (drained and rinsed):
  
• kidney beans
  
• garbanzo beans
  
• black beans
  
• black-eyed peas
  






Instructions



1. In a Dutch oven or soup kettle, cook onions, green pepper, garlic and carrots in water, covered, over low heat, about 5 minutes.
   
2. Add potatoes, broth, chili powder, sugar, cumin and oregano. Cover and cook for 10 minutes.
   
3. Add zucchini, squash, tomatoes and ketchup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
   
4. Stir in beans and peas. Simmer for 10 minutes.