Vegetable - Bean Chili Recipe
Ingredients:
2 tbsp. olive oil1 3/4 c. zucchini, cut in small chunks
1 1/4 c. onion, coarsely chopped
1 1/4 c. green pepper, coarsely chopped
1 1/4 c. red pepper, coarsely chopped
35 oz. canned peeled tomatoes in juice
2 (15 oz.) cans tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. each salt and pepper
10 1/2 oz. can black beans, rinsed and drained
2 (16 oz.) cans kidney beans, rinsed and drained
Cooking Directions:
Heat 1 tablespoon of oil in large skillet over medium-high heat. Add zucchini and cook 5 to 7 minutes, stirring occasionally until tender. Remove to a 4 to 5 quart pot. Heat remaining 1 tablespoon oil in skillet and add onion and peppers. Cook 6 to 8 minutes, stirring often, until onion is translucent and light brown. Add to zucchini. Stir in undrained tomatoes, tomato sauce, chili powder, cumin, salt and pepper. Bring to a boil, breaking up tomatoes with a wooden spoon.Reduce heat to medium low. Cover and simmer 30 minutes, stirring occasionally. Add beans and cook uncovered 30 to 45 minutes longer for flavor to develop, stirring occasionally. Season to taste and simmer an additional 30 minutes. Offer sour cream, shredded cheddar cheese and sliced scallions as toppings. Can be made 3 days ahead. Store covered in refrigerator.
Other Recipes you might like:
Southern Baked Beans, Spiced Green Beans, Summer Bean Salad, Bean Enchiladas, Chili Bean Casserole, Confetti Bean Soup Mix
