Vegetable Chili - cooking recipe

Ingredients

3 Tbsps. instant minced onion
1/4 tsp. instant minced garlic
water
2 Tbsps. salad oil
2 1/4 c. tomatoes, peeled and chopped
1/2 lb. fresh mushrooms, sliced
2 c. zucchini, cut into 1/2 inch pieces
2 green peppers, seeded and cut into 1 inch pieces
2-3 tsps. chili powder
1 1/4 tsps. salt
1/8 tsp. ground black pepper
1 1/2 Tbsps. flour
1- 8.75 oz. can red kidney beans, drained

Preparation

In a small bowl, combine onion and garlic with an equal amount of water; set aside 10 minutes to soften.
In a large skillet, heat oil until hot.
Add onion and garlic; saute until lightly browned, about 3 minutes.
Add tomatoes, mushrooms, zucchini, green peppers, chili powder, salt, and black pepper.
Simmer, covered until vegetables are tender, about 15 minutes.
Combine flour and 3 Tbsp. water.
Add to chili along with kidney beans.
Cook and stir until thickened, about 5 minutes.
Sprinkle with cheddar cheese, if desired.
Makes 4 servings each with 199 calories, 2 g. fat and 0 mg. cholesterol.