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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carroll's Vegetable Chili Recipe

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This recipe for Carroll's Vegetable Chili is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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