"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carroll's Vegetable Chili Recipe

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This recipe for Carroll's Vegetable Chili, by , is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carroll
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. water
2 tbsp. sugar
3-4 medium zucchini
2 large stalks of celery
2 large green bell peppers
3-4 c. sliced fresh mushrooms
1-2 large sweet onions
3 cans of kidney beans (drained)
2 cans tomatoe sauce
2 cans chopped tomatoes (undrained
2 tbsp. cumin powder
1 tbsp. coriander powder
2 tbsp. chili powder
1 tsp. to 1 tbsp. cayenne pepper (2 tsp. gives a medium spicy flavor)
rice
sour cream

Directions:
Directions:
Thinly slice celery, dice onions and bell peppers, and cut zucchini in half lengthwise and then into thick slices.
Put everything except sour cream and rice in a large pot and bring to a boil. Turn down heat and allow to simmer with lid on for about 30 minutes or until zucchini are crisp and tender.
Serve over hot rice with sour cream as topping.

 

 

 

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