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Pittsburgh Deli Co's Vegetarian Chili




Source of Recipe


the web


Recipe Introduction


Copycat?


List of Ingredients




1 lg. zucchini
1 lg. yellow squash
1 onion, diced
2 lg. green peppers
2 lg. carrots
70 oz. can kidney beans
70 oz. can Great Northern beans
1 tsp. vegetable oil
2 T. minced garlic
1/3 c. chili powder
2 tsp. cumin
1/2 tsp. oregano
1 1/2 c. Red Hot sauce
70 oz. can diced tomatoes
70 oz. can tomato puree


Recipe



Cut zucchini and squash into half-moon shapes. Dice onion and peppers. Peel carrots, cut into half-moon shapes. Cover and refrigerate. Strain and wash both beans.

In a large stockpot, add oil and brown the garlic. Add carrots, onions and peppers; stir. Cook until carrots are soft, about 30 minutes. Add zucchini, yellow squash, chili powder, cumin, oregano and Red Hot; stir. Cook for 15 minutes. Add beans, diced tomatoes and tomato puree; mix well.

Cook the chili over medium heat, about 2 hr., (until it reaches 160F.) Be sure to stir often while cooking.

Serves 20.