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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.

Contributor:  
Contributor:  
Kathy Brewer, Upper Midlands Rural Health Network

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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