Low Calorie Vegetarian Chili - cooking recipe

Ingredients

4 c. canned tomatoes
2 c. sliced carrots
2 c. sliced zucchini
3 medium red peppers, chopped
6 oz. chopped onion
1/4 c. sliced celery
2 tsp. diced jalapeno peppers
2 tsp. diced canned mild green chili peppers
4 cloves garlic, pressed
2 parsley sprigs
1 pkg. instant chicken broth and seasoning mix
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. cumin
1 lb. white kidney beans, drained
1 lb. pink kidney beans, drained

Preparation

In large bowl combine all ingredients except for beans.
Put 1/3 of mixture into a food processor or blender and process until pureed.
Repeat with rest of mixture, pouring into large pot to simmer for 45 minutes.
Stir occasionally.
Add beans to pot and simmer 30 more minutes.
Yields 4 servings.