Chili Non Carne

Submitted by Nancy Van Ess

"Originally from the book "Choose to Lose""

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 8

ingredients

• 1⁄4 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 2 tablespoons chili powder
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon cumin
• 2 cups zucchini, finely chopped
• 1 cup carrot, finely chopped
• 42 1⁄2 ounces canned tomatoes, drained and chopped
• 15 ounces kidney beans, undrained
• 30 ounces kidney beans, drained and rinsed
• onion, chopped, to garnish
• tomatoes, chopped, to garnish
• green pepper, chopped, to garnish

directions

1. In large pot, sauté onion and garlic in olive oil.
2. Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
3. Stir in zucchini and carrots until well blended.
4. Cook for about 1 minute over low heat, stirring occasionally.
5. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
6. Bring to a boil.
7. Reduce heat and simmer for 30-45 minutes, or until thick.
8. Top with chopped onions, tomatoes or green peppers.

Reviews

[Fanged Menace]

Boring. I don't like tomatos, so I only used 16oz of tomatos and supplemented with corn, Boca crumblings and more onions, green peppers and garlic. Served over nice nutty wild rice which improved it.

 

[mrad Radella]

My husband & I loved it. Easy, hearty, and tasty. This recipe has a good combination of spices which can still be altered to taste. Just the right amount of carrot to sweeten it. And a short cooking time to prevent vegetables from getting mushy. We did cheat by putting a small amount of grated cheese on our individual bowls.

 

[Beanbag]

Very simple recipe. The family loved it. Served with corn bread the poured over.