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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegetable Chili Recipe

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This recipe for Vegetable Chili is from Our Family Favorites 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:  
1 T. oil
1 tsp. butter or margarine
1 T. minced garlic
1 T. chili powder or more
1/2 tsp. dry mustard
1/2 tsp. ground cumin
1/4 T. celery seed
1/4 T. freshly ground black pepper
3/4 lb. green beans in 1 " pieces
1 1/2 c. carrot slices 1/4' thick
1 c. sliced celery cut on diagonal
1 16 oz. can tomatoes with juice reserved
1 c. diced onions
2 c. strips or red and/or green peppers 1/4 x 1 1/2 " strips
1 2/3 c. cooked kidney beans (1 16 oz. can with liquid)
Plain yogurt (or sour cream)

Directions:
Directions:
Heat oil and butter in deep skillet or dutch oven. Add garlic, chili powder, mustard, cumin, celery seed and black pepper. Saute the mixture over a low flame, stirring for 1 - 2 minutes.

Add green beans, carrots, celery and 1/2 cup of the liquid from the canned tomatoes. Stir the mixture well, cover the pan, and cook the mixture for about 10 minutes.
Add onions and red peppers and cook covered for another 10 minutes.
Add tomatoes, their remaining juice, and the kidney beans with their juice and cook the chili 10 minutes longer.
Serve the chili hot with a dollop of yogurt or sour cream.

Number Of Servings:
Number Of Servings:
4 generous servings
Personal Notes:
Personal Notes:
From Jane Brody's Good Food Cookbook. Really good.

 

 

 

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