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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a mild vegetable chili that uses zucchini and mushrooms. Perfect for those cool nights during late summer right thru winter. Ingredients:
2 tablespoons oil |
2 garlic cloves, minced |
1 large green pepper, chopped |
1/2 lb mushroom, sliced |
1/2 cup onion, chopped |
28 ounces diced tomatoes with juice |
15 ounces tomato sauce |
2 tablespoons chili powder |
2 teaspoons cumin |
1 1/2 cups zucchini, diced |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (10 ounce) bag frozen corn |
1 cup cheddar cheese, grated |
Directions:
1. Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
2. Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
3. Add zucchini, kidney beans and corn. Simmer for 30 minutes.
4. Add grated chedder cheese, and stir until melted into chili.
5. Serve with rice or cornbread, more cheese, sour cream and onion.
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