Vegetarian Chili
10 ounces potatoes (about 2 medium)
1 medium onion
1 small yellow bell pepper
1 (15 ounce) can garbanzo beans (15 to 16 ounce can)
1 (15 ounce) can kidney beans (15 to 16 ounce can)
1 (28 ounce) can whole tomatoes — undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 medium zucchini
Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut
the potatoes into cubes that are 1/2 inch or slightly larger. Peel and
chop the onion. Place the potatoes and onion in the Dutch oven.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop the bell pepper into small pieces. Add to the Dutch oven.
Drain the garbanzo and kidney beans in a strainer, and rinse with cool
water. Add to the Dutch oven.
Add the tomatoes with their liquid, the tomato sauce, chili powder and
cumin to the Dutch oven. Heat to boiling over high heat, breaking up the
tomatoes with a fork and stirring occasionally.
Once chili is boiling, reduce heat just enough so chili bubbles gently.
Cover and cook 10 minutes.
While chili is cooking, cut the zucchini into 1/2 inch slices. Stir
zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring
occasionally, until potatoes and zucchini are tender when pierced with a
fork.
Cook:
“0:17″
Per serving: 356 Calories (kcal); 3g Total Fat; (6% calories from fat); 16g Protein; 72g Carbohydrate; 0mg Cholesterol; 1350mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Tips
You may notice that zucchini comes in many sizes, with some
homegrown ones reaching a foot or more in length. Choose a
zucchini between 4 and 8 inches long because it will be younger
and more tender than the bigger ones.
Substitute a green or red bell pepper if you can’t find a yellow
one. The flavor is similar.
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