Friday, February 13, 2009

Rainbow Veggie Chili

We're nearing the end of the week, and thus nearing the best of the meatless recipes! I have NOT tried this recipe yet! It looked so good that I copied it down... And I have to say... I'd probably put meat in this anyway. :) TOMORROW'S recipe is a spinach quiche that I HAVE made, and it's amazing. Just a little something to look forward to.

Preheat: --
Group: Chilis & Soups

2 Tablespoons Oil
1 Zucchini, sliced
1 Yellow squash, sliced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Jalapeno, diced
4 Cloves Garlic, minced
1 Onion, chopped
1 can Crushed tomatoes, with liquid
1 6-ounce Tomato paste
1 15-ounce Black beans, drained
1 15-ounce Whole kernal corn, drained
1 15-ounce Chili beans in a spicy sauce
1 Tablespoon Chili powder
1/2 teaspoon Oregano
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper

1. In oil, sauté the zucchini, yellow squash, peppers, jalapeno, garlic & onion.

2. Mix tomatoes with liquid, tomato paste, black beans, corn, chili beans into pot. Add seasonings.

3. Simmer for an hour, stirring occasionally.

No comments:

Post a Comment