Vegetarian Chili 5
Ingredients
2 Tbsp. oil
1 lg. clove garlic, minced
1 Tbsp. grated gingeroot
1 sm. onion, chopped
1 red bell pepper, chopped
1 zucchini or summer squash, diced
1/2 tsp. Hungarian paprika
1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 (14 1/2 oz.) cans tomatoes,
coarsely chopped with liquid
3 oz. can tomato paste
1 (16 oz.) can of kidney beans,
drained (or 1 1/2 C. dry beans,
soaked & cooked)
Cooking Instructions
In large skillet heat oil. Add onion, garlic and ginger for 5 minutes over low heat. Add spices, bell pepper and zucchini. Add tomatoes and paste. Cook over medium-high heat for 10 to 15 minutes. Stir. Reduce heat. Add beans. Simmer for 10 minutes or until ready to serve. *Serve with shredded cheddar cheese on top.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)