Summer Chili
Yield
8 servingsPrep
30 minCook
Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 ½ | cloves |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
water
|
|
| 1 | cup |
red kidney beans
|
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
carrots
finely sliced |
|
| 1 | cup |
winter squash
chopped |
*
|
| 1 | cup |
zucchini
chopped |
|
| 1 | cup |
sweet bell peppers
red or green, chopped |
*
|
| ¼ | pound |
mushrooms
sliced |
|
| ½ | cup |
tomatoes
chopped |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
tomato sauce
|
|
| 1 | teaspoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1.5 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
water
|
|
| 237 | ml |
red kidney beans
|
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
carrots
finely sliced |
|
| 237 | ml |
winter squash
chopped |
*
|
| 237 | ml |
zucchini
chopped |
|
| 237 | ml |
sweet bell peppers
red or green, chopped |
*
|
| 113.4 | g |
mushrooms
sliced |
|
| 118 | ml |
tomatoes
chopped |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 237 | ml |
tomato sauce
|
|
| 5 | ml |
honey
|
|
Directions
In a large saucepan, cook onion and garlic in oil until tender.
Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
Mix in chili powder, cumin, black pepper, and cayenne until blended.
Simmer all ingredients about 1 to 2 hours or until bubbly.
