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cooking good in greene |
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Vegetarian
Chili
This recipe comes
from the USDA's
EAT SMART. PLAY HARD.™
HEALTHY LIFESTYLE MENUS
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Makes 4—1 ½ cup
servings Makes 4—1 ½
cup servings |
Ingredients:
2 large onions
cut into 1/4 inch pieces
1 green bell pepper cut into 1/4 inch pieces
3 garlic cloves, minced
2 fresh, diced jalapeno chilies
1 Tablespoon vegetable oil
1 Tablespoon chili powder
1 Tablespoon ground cumin
¼ teaspoon pepper
1 cup chopped, fresh cilantro (or coriander)
1 can (28 ounce) whole tomatoes, low sodium, chopped (or 8
medium fresh)
2 medium zucchini, chopped
2 medium summer squash, chopped
2 cups canned kidney beans, drained and rinsed |
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Directions:
1. In a large pot sauté onions,
bell pepper, garlic, and jalapenos in oil over medium high
heat for about 5 minutes - stirring often.2. Add chili powder, cumin, pepper, half of the chopped
cilantro and continue cooking for another 3 minutes, stirring
occasionally.
3. Add the tomatoes, zucchini, squash, and bring mixture to
a simmer.
4. Simmer for 15 minutes, stirring occasionally.
5. Add beans, and continue to simmer for another 5 minutes.
Cooking Good
in Greene Main Index
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