Chili Non Carne Recipe

Mexican Recipes To-Go

Mexican Chili Recipes

Ingredients:

3/4 cup chopped onion
2 cloves garlic
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
28 oz can tomatoes, drain & chop
14 1/2 oz can tomatoes, drain & chop
15 oz can-kidney beans,undrained
30 oz can-kidney beans, drained
1 and thoroughly rinsed
1 chopped onions, tomatoes,
1 lettuce, or green peppers
1 for garnish

Instructions:

1. In a large pot, saute onion and garlic in olive oil until soft.
Mix
in chili powder, basil, oregano, and cumin. 2. Stir in zucchini
and carrots until well blended. Cook for about 1
minute over low heat, stirring occasionally. 3. Stir in chopped
tomatoes, undrained kidney beans, and drained kidney
beans. 4. Bring to a boil. Reduce heat and simmer for 30-45
minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green
peppers.
Makes 8 one cup servings @ 157 calories per serving.

Servings: 8

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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