"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable and Bean Chili Recipe

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This recipe for Vegetable and Bean Chili, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009


1 T. olive or vegetable oil
2 medium onions, chopped
2 tsp. finely chopped garlic
2 c. frozen corn
1 lb. frozen broccoli, carrots and cauliflower
19 oz. can red kidney beans, drained, rinsed
15 oz. can chick peas (garbanzo beans), drained and rinsed
2 cans (14.5 oz.) diced tomatoes with green chiles, undrained
1 can (8 oz.) tomato sauce
2 T. chili powder
3 tsp. ground cumin
3/4 tsp. salt
1/8 tsp. ground red pepper (cayenne)

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.




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