Vegetarian Chili - cooking recipe

Ingredients
    1/2 c. chopped celery
    2 zucchini, cut into 1/4-inch slices
    1 medium green or red bell pepper, chopped
    1 c. chopped onions
    1 c. sliced carrots
    2 garlic cloves, minced
    1/4 c. olive or vegetable oil
    1/4 tsp. basil
    1/4 tsp. oregano
    1/4 tsp. marjoram
    1/4 tsp. thyme
    1 tsp. parsley
    28 oz. can tomatoes (undrained), cut up
    8 oz. jar mild or hot picante sauce
    8 oz. can mushrooms
    1 c. water
    1 tsp. beef flavor instant bouillon
    2 tsp. cumin
    2 1/4 oz. can ripe sliced olives, drained
    15 oz. can chili beans (undrained
    15 oz. can garbanzo beans, drained
    6 oz. shredded Cheddar cheese
Preparation
    In large saucepan or Dutch oven, saut green pepper, onion, celery, carrots and garlic in oil until crisp-tender. Add herbs and spices. Stir in tomatoes, picante sauce, bouillon and mushrooms. Bring to a boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in olives, zucchini, chili and garbanzo beans. Add water; simmer until thoroughly heated and zucchini is crisp and tender. Sprinkle cheese over chili when served. Can be served with rice and corn muffins. Makes 8 (1 1/2 cup) servings.

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