Skier's Vegetable Chili

Ingredients

Onion 1 Cup (16 tbs) , chopped
Chopped onion 1 Cup (16 tbs)
Green pepper 1/2 Cup (8 tbs) , diced
Diced green pepper 1/2 Cup (8 tbs)
Olive oil 2 Tablespoon
Garlic 2 Clove (10 gm) , minced
Zucchini 2 Cup (32 tbs) , chopped
Chopped zucchini 2 Cup (32 tbs)
Carrot 1 Cup (16 tbs) , chopped
Chopped carrot 1 Cup (16 tbs)
Pinto beans/Kidney beans 30 Ounce , rinsed (2 Can)
Canned pinto beans/Kidney beans 30 Ounce , rinsed, drained (2 cans,15 ounce each)
Canned diced tomatoes 32 Ounce (2 cans,16 ounce each)
Diced tomatoes 32 Ounce (2 Can)
Chilli powder 2 Tablespoon
Chili powder 2 Tablespoon
Cumin 1/4 Teaspoon
Italian seasoning 1 Teaspoon
Pepper To Taste
Water 1/2 Cup (8 tbs)

Directions

MAKING

1) In a 4-quart saucepan, heat olive oil and saute onions and green peppers on medium-low for about 8 minutes.

2) When the onions turn soft and transluscent, add in the garlic, zucchini and carrot. Turn dowm the flame and cook for about 2 minutes.

3) Add in the beans, tomatoes, chilli powder, cumin powder, Italian Seasoning, pepper and 1/2 cup of water. Stir well to mix.

4) Allow the mixture to come to a boil. Continue cooking on low for abouy 35 to 45 minutes.

SERVING

5) Serve the Skier's Vegetable Chilli hot along with toasted French Bread slices on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4949Calories from Fat 560

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 6008 mg250.33%

Total Carbohydrates 883 g294.3%

Dietary Fiber 243 g972%

Sugars 97 g

Protein 262 g524%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet