Recipe Category: Vegetarian
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Ingredients
- Serving Size : 8
- 3/4 cup chopped onion
- 2 cloves garlic – minced
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 2 cups finely chopped zucchini
- 1 cup finely chopped carrot
- 1 can tomatoes (28 oz)
- 1 can tomatoes (14 oz)
- 1 can kidney beans – undrained
- 2 cans kidney beans – drained/rinsed
- chopped onions
- green peppers
- garnish
Method
- In large pot saute onion and garlic in olive oil until soft.
- Mix in chili powder, basil, oregano, and cumin.
- Stir in zucchini and carrots until well blended.
- Cook about 1 min over low heat, stirring occasionally.
- Drain and chop tomatoes.
- Stir in chopped tomatoes, undrained kidney beans and drained kidney beans; bring to boil.
- Reduce heat and simmer for 30-45 min or until thick.
- Top with chopped onions or green peppers.
- Per one-cup serving: 157 calories, 7 sat-fat calories.
Full List of Vegetarian Recipes
Full List of Chili Recipes