"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Summer Vegetarian Chili Recipe

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This recipe for Summer Vegetarian Chili, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Johnson
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 T. chili powder, or more to taste
2 tsps. ground cumin
2 cups juicy chopped fresh tomatoes (or 14.5oz. can of no-salt-added diced tomatoes)
1-1/2 cups cooked black beans with 1/2 cup liquid (or 1 - 15oz. can no-salt-added black beans, undrained)
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup whole kernel corn
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 tsp. cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

Directions:
Directions:
Heat oil in medium pot. Add onion, garlic, chili powder, and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice (preferably brown).

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Optional garnishes: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro

 

 

 

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