VEGETABLE CHILI
Ingredients:
1 medium sized Green Pepper
1 medium sized Red Pepper
1 medium sized Onion
1 medium sized Zucchini
1 medium sized Yellow straightneck Squash
2 T. Salad oil
1 T. Chili Powder
1 T. Sugar
3/4 tsp. Salt
1/4 tsp. Ground Red Pepper (Cayenne Pepper)
1 14 1/2-16 oz. can Stewed Tomatoes (Original Style)
1 15 oz. can Pinto Beans
1 15 oz. can Black Beans
1 15 oz. can Kidney Beans
1 4oz. can chopped mild Green Chilies
1 15 oz. can Corn Kernels (you can also use 1 cup fresh corn)
Directions:
Chop green peppers, red peppers, onion. Cut zucchini and yellow squash lengthwise into quarters; then cube. In a 5-8 quart pan (any deep cooking pan will work) over medium heat, add salad oil. Let the oil warm up. Then add green and red peppers and onion. Saute until tender about 10 minutes. Add zucchini, squash, chili powder, sugar, salt and ground red pepper. Stir together and cook for a couple of minutes. Add stewed tomatoes, corn, green chilies, pinto, black and kidney beans all with their liquid. Stir good and then taste test to see if you'd like to make a bit sweeter adding sugar or spicier adding more chili or ground red pepper. Get the taste to your liking. Turn up heat until a good boil starts; mixing good off and on. Then turn heat to medium-low; simmer uncovered 20 minutes. Makes 6 servings. This recipe can also be easily doubled if you're expecting more guests or would like to freeze some for later use! Enjoy...the Meals in a Rush way!
|
|