Vegetarian Chili 6
Ingredients
3 Tbsp. olive oil
2 lg. onions, coarsely chopped
4 lg. cloves garlic, finely chopped
1 (4 oz.) can mild or med. green chilies
3 (14 oz.) cans stewed tomatoes
2 green peppers, chopped
2 lg. carrots, chopped
1 (15 oz.) can kidney beans, drained and rinse
1 (15 oz.) can black beans, drained and rinsed
1 med. zucchini, diced
1/2 tsp. salt
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. cinnamon
Cooking Instructions
Heat oil in heavy pot. Saute onions, add garlic, chilies, green peppers, and carrots and saute another 3-5 minutes. Add canned tomatoes with juices and seasonings and cook 25 minutes, stirring frequently. Add beans and zucchini and season to taste. Cook 10 more minutes and serve. OPTIONAL: May add jalapeno peppers with the green chilies for hotter chili.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)