I try to have at least one vegetarian meal each week, and this is one of my favorites. The recipe makes a large pot of chili that's chock-full of color and flavor. Once the chopping is done, it's quick to cook.
What You Need:
(Makes: 16 servings)
4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup of olive oil
4 garlic cloves, minced
2 cans (28 ounces each) of Italian stewed tomatoes, cut up
1 can (15 ounces) of tomato sauce
1 can (15 ounces) of pinto beans, rinsed and drained
1 can (15 ounces) of black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup of fresh cilantro, minced
1/4 cup of fresh parsley, minced
2 tablespoons of chili powder
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of ground cumin
What to Do:
STEP 1) In a Dutch oven, sauté the zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Serve hot.
*Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.