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CHILI NON CARNE (vegetarian) Recipe

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This recipe for CHILI NON CARNE (vegetarian) is from Our Family Favorites of Generations Past & Present, 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:  
¾ cup Chopped onion
2 Cloves garlic
3 tablespoons Olive oil
2 tablespoons Chili powder
¼ teaspoon Basil
¼ teaspoon Oregano
¼ teaspoon Cumin
2 cups Finely chopped zucchini
1 cup Finely chopped carrot
28 ounces Can tomatoes, drain & chop
14½ ounce Can tomatoes, drain & chop
15 ounces Can-kidney beans,undrained
30 ounces Can-kidney beans, drained and thoroughly rinsed
Directions:
Directions:
Chop zucchini and carrots very fine, like the crumbles in ground beef, 1/8" dice or smaller.

In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin.
Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans.
Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick.

Top with chopped onions, tomatoes, and lettuce or green peppers. Makes 8 one cup servings @ 157 calories per serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Small dice on carrots make it feel meaty!

 

 

 

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