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Veggie Chili Recipe

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This recipe for Veggie Chili, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Gagstetter


1 onion, diced
1 green pepper, diced
1 red pepper, diced
2 14.5 oz can stewed whole tomatoes
2 15 oz can black beans
1 15 oz can kidney beans
1 16 oz can cooked corn
1/2 tablespoon chili powder
1 teaspoon cayenne
1/2 teaspoon oregano
nonstick cooking spray

1. Spray a large pot with nonstick cooking spray. Over medium heat, saute the onion and peppers until they just begin to brown.
2. Add all the canned ingredients, including the liquid from the cans, as well as the chili powder, cayenne, and oregano to the pot. Bring to a boil, reduce heat, and simmer for at least 30 minutes.




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