Garden Zucchini Chili
Zucchini Chili recipe
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
zucchini
cut into 1/2-inch cubes (about 2 small) |
|
| 1 | cup |
onions
yellow, coarsely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
green bell peppers
cut into 1/2 inch cubes, or corn, or both |
|
| 2 | cups |
tomatoes
canned, crushed |
|
| 1 | tablespoon |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 ½ | teaspoons |
oregano
dried |
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
|
salt and black pepper
to taste |
*
|
||
| 2 | cups |
beans
kidney and/or gabanzo, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 355 | ml |
zucchini
cut into 1/2-inch cubes (about 2 small) |
|
| 237 | ml |
onions
yellow, coarsely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 237 | ml |
green bell peppers
cut into 1/2 inch cubes, or corn, or both |
|
| 473 | ml |
tomatoes
canned, crushed |
|
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
|
|
| 7.5 | ml |
oregano
dried |
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
beans
kidney and/or gabanzo, drained |
|
Directions
Heat olive in a large skillet.
Add zucchini, onion, garlic and green pepper.
Sauté 10 minutes until softened.
Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper.
Cook over low heat, uncovered, for 10 minutes.
Stir in beans and cook 10 minutes more on low heat.
Adjust seasonings.
Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
Serves 4.
Variation: Substitute unpeeled medium eggplant, cut into ½-inch cubes, for the zucchini.
