Summer Chili

Recipe Ingredients

1 cup	62g / 2.2oz	Onion chopped (small)
1 1/2		Garlic minced
1 tablespoon	15ml	Olive oil
1 cup	237ml	Water
1 cup	160g / 5.6oz	Kidney beans
1/4 cup	27g / 1oz	Celery chopped
1/4 cup	27g / 1oz	Carrots sliced fine
1 cup	146g / 5.1oz	Squash chopped
1 cup	146g / 5.1oz	Zucchini chopped
1 cup	146g / 5.1oz	Red or green pepper chopped
1/4 lb	113g / 4oz	Mushrooms sliced
1/2 cup	31g / 1.1oz	Tomatoes chopped
2 teaspoons	10ml	Chili powder
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Cayenne
1 cup	237ml	Tomato sauce
1 teaspoon	5ml	Honey

Recipe Instructions

In a large saucepan, cook onion and garlic, in oil until tender. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.

Mix in chili powder, cumin, black pepper, and cayenne until blended. Simmer al l ingredients about 1 to 2 hours or until bubbly.

Source:
Edwin Webb

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