Zucchini chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 1½ | cup | Zucchini, cut into 1/2-inch cubes (about 2 small) |
| 1 | cup | Onion, yellow; coarsely chopped |
| 2 | Garlic cloves; crushed | |
| 1 | cup | Green pepper; cut into 1/2- inch cubes |
| 2 | cups | Tomatoes, canned; crushed |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Oregano; dried |
| ¼ | cup | Parsley, fresh; minced |
| Salt and pepper to taste | ||
| 2 | cups | Beans, canned (Kidney and/or garbanzo); drained |
Directions
Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened.
Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes. Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.
Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Serves 4.
Variation: Substitute unpeeled medium eggplant, cut into ½-inch cubes, for the zucchini.
From the files of DEEANNE