Chili Non Carne (Meatless Chili) Recipe

Mexican Recipes To-Go

Mexican Chili Recipes

Ingredients:

BETTY PINDER TKHN51B

3/4 cup chopped onion
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp chili powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp cumin
2 cup finely chopped zucchini
1 cup finely chopped carrot
1 can tomatoes (28 oz)
1 can tomatoes (14 oz)
1 can kidney beans, undrained
2 can kidney beans,drained/rinsed
1 chopped onions,green peppers --for, garnish

Instructions:

In large pot saute onion & garlic in olive oil until soft. Mix in
chili powder, basil, oregano, and cumin. Stir in zucchini and carrots
until well blended. Cook about 1 min over low heat, stirring
occasionally. Drain & chop tomatoes. Stir in chopped tomatoes,
undrained kidney beans & drained kidney beans; bring to boil. Reduce
heat and simmer for 30-45 min or until thick. Top with chopped onions
or green peppers. Per one-cup serving: 157 calories, 7 sat-fat
calories. Source: File.

Servings: 8

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Never eat more than you can lift. Miss Piggy

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