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Vegetable Bean Chili

Country.Chef's picture
Ingredients
  Zucchini 1 Medium, sliced 1/4 inch thick
  Green pepper 1 Medium, chopped
  Chopped onion 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Canned diced tomatoes 28 Ounce (1 Can Undrained)
  Picante sauce 8 Ounce (1 Jar)
  Beef bouillon granules 1 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Canned chili beans 15 Ounce (1 Can Undrained)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Shredded cheddar cheese 4 Ounce
Directions

In a 4-qt.kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender.
Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add beans and olives; heat through.
Garnish with cheese and alfalfa sprouts if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chili

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