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-> [Chili, Entrees, Vegetables, Vegetarian, Zucchini] -> [Zucchini chili Recipe] |
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Zucchini chili
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| Artist: |
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| Categories: |
Chili, Entrees, Vegetables, Vegetarian, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 6
| tbsp | Olive oil | | 1 1/2
| cup | Zucchini, cut into ?inch | | | --cubes (about 2 small) | | 1
| cup | Onion, yellow, coarsely | | | --chopped | | 2
| | Garlic cloves, crushed | | 1
| cup | Green pepper, cut into ? | | | --inch cubes | | 2
| cup | Tomatoes, canned, crushed | | 1
| tbsp | Chili powder | | 1 1/2
| tsp | Cumin | | 1 1/2
| tsp | Oregano, dried | | 1/4
| cup | Parsley, fresh, minced | | | Salt and pepper to taste | | 2
| cup | Beans, canned (Kidney and/or | | | --garbanzo), drained |
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Procedures:
| 1 | Heat olive in a large skillet. | | 2 | Add zucchini, onion, garlic and green pepper. | | 3 | Saute 10 minutes until softened. | | 4 | transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. | | 5 | Cook over low heat, uncovered, for 10 minutes. | | 6 | Stir in beans and cook 10 minutes more on low heat. | | 7 | Adjust seasonings. | | 8 | serve chili rolled up in a warm flour tortilla or on a bed of brown rice. | | 9 | Serves 4. | | 10 | variation: substitute unpeeled medium eggplant, cut into ?inch cubes, for the zucchini. |
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