Vegetable Chili

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Chopped onions (medium)
3		Garlic cloves - finely chopped
2 teaspoons	10ml	Chili powder
1		Red bell pepper - chopped
3		Celery ribs - sliced
1		Shredded carrots - (8 oz)
1		Zucchini squash - halved and sliced (medium)
1 cup	62g / 2.2oz	Canned chopped tomatoes
1 cup	62g / 2.2oz	Frozen and thawed corn
1		Pinto beans - (15 1/2 oz) - rinsed and drained
1/2 teaspoon	2.5ml	Dried oregano
		Ground cumin - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in large saucepan over medium heat. Add onion and garlic; cook 3 minutes or until slightly softened. Stir in chili powder and red bell pepper; cook 3 minutes. Add celery, carrots, zucchini and tomatoes; cook, covered, for 5 minutes or until carrots and zucchini are softened. Add corn, beans, oregano, cumin, salt and black pepper. Bring to boil; reduce heat to low and simmer for 10 minutes. Serve immediately.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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