Monday, January 7, 2013

Vegetable Chili


Origional recipe from the Pendulum Court Cafe at BYU.

Ingredients: 
  • 1 T oil
  • ½ cup chopped onion
  • ½ chopped green pepper
  • 2 c sliced mushrooms
  • 1 clove garlic, minced
  • 2 zucchini, chopped
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 can corn
  • 3 c (2 cans) cooked black beans
  • 1 T chicken bouillon
  • ½-1 T chili powder
  • ¾ t cumin
  • 1/8 t oregano
  • ½ t tobacso sauce (opt)
Directions: 
In large pot, saute onion, green pepper, mushrooms, and garlic in oil 6 to 8 min or until tender.  Drain liquid from beans; add all remaining ingredients to pot.  Simmer 15 to 20 min or until vegetables are tender, adding water if necessary.  Serve with cheese, chips, or corn bread

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