"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Brewer, Upper Midlands Rural Health Network


4 medium zucchini, chopped
2 medium onions, chopped
4 garlic clovers, minced
1 med. Bell pepper, chopped
1 med. Red bell pepper, chopped
½ cup olive oil
2 can (28 oz each) Italian Stewed tomatoes
1 can (15 oz) tomatoes sauce
1 can (15 oz) pinto beans rinse & drain
1 can 915oz) black beans, rinse & drain
1 jalapeño pepper, seeded & shopped
¼ cup fresh cilantro, minced
¼ cup parsley
2 Tbsp. chili powder
1 tsp. salt
1 Tbsp. sugar
1 tsp. ground cumin

In Dutch oven, sauté zucchini, onions, peppers, and garlic in oil until tender. Stir in tomatoes, tomatoes sauce, beans, jalapeño & seasonings.
Bring to boil over medium heat. Reduce heat, cover & simmer 30 minutes. (I usually slow simmer at least 1-2 hours).




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