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Zippy Vegetable Chili Recipe

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This recipe for Zippy Vegetable Chili, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Wells
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 (14 1/2 oz.) can vegetable broth
2 (10 oz.) cans diced tomatoes with green chilies
1/2 cup salsa
1 T. chili powder
1 tsp. ground cumin
3/4 tsp. garlic powder
1 (15 oz.) can pinto beans, rinsed and drained
1 cup canned or frozen corn
1 cup (4 oz.) shredded cheddar cheese

Directions:
Directions:
In large saucepan, bring onions, peppers and broth to a boil. Reduce heat, cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat, simmer uncovered for 12-15 minutes. Add beans and corn, simmer 5 minutes longer or until heated through, stirring occasionally. Garnish with cheese.

Number Of Servings:
Number Of Servings:
7 servings

 

 

 

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