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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.

Added: Wednesday, August 22, 2007


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)
sour cream

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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