Summer chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion chopped |
| 1½ | Cloves garlic minced | |
| 1 | tablespoon | Olive oil |
| 1 | cup | Water |
| 1 | cup | Kidney beans |
| ¼ | cup | Celery chopped |
| ¼ | cup | Carrots sliced fine |
| 1 | cup | Squash chopped |
| 1 | cup | Zucchini chopped |
| 1 | cup | Red or green pepper chopped |
| ¼ | pounds | Mushrooms sliced |
| ½ | cup | Tomatoes chopped |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne |
| 1 | cup | Tomato sauce |
| 1 | teaspoon | Honey |
Directions
In a large saucepan, cook onion and garlic, in oil until tender. Add water, ki dney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in chili powder, cumin, black pepper, and cayenne until blended. Simmer al l ingredients about 1 to 2 hours or until bubbly.
From: matejkrf@... (Richard F. Matejka). Fatfree Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV