Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Olive oil
1 1/2 c Zucchini (2 sm) --
- cut into 1/2" cubes -OR-
1 md Eggplant -- unpeeled,
- cut into 1/2" cubes
1 c Yellow onion -- coarsely chopped
2 cl Garlic -- crushed
1 c Green pepper --
- cut into 1/2" cubes
2 c Canned crushed tomatoes
1 tb Chili powder
1 1/2 ts Cumin
1 1/2 ts Dried oregano
1/4 c Fresh parsley -- minced
Salt and pepper -- to taste
2 c Canned beans -- drained
Heat olive in a large skillet. Add zucchini, onion, garlic, and green
pepper. Saute 10 minutes until softened.
Transfer to a saucepan and add tomatoes, chili powder, cumin,
oregano, parsley, salt, and pepper. Cook over low heat, uncovered,
for 10 minutes. Stir in beans and cook 10 minutes more on low heat.
Adjust seasonings.
Serve chili rolled up in a warm flour tortilla or on a bed of brown
rice.
