Pella Chronicle

Food

February 8, 2013

Vegetarian Chili

Pella — 2 Tbsp canola oil

1 small onion, chopped

2 carrots, thinly sliced

1 green pepper, coarsely chopped

3 small zucchini, diced

1 can (28 oz) crushed tomatoes

2 (151/2 oz) cans red kidney beans, drained and rinsed

1 (15 1/4 oz) can corn, with liquid

1/2 (6-oz) can tomato paste

1 (4-oz) can chopped green chiles, with liquid

3 Tbsp chili powder (or more if you like it hotter)

1 tsp dried oregano (or more to taste)

1 Tbsp ground cumin

1 Tbsp sugar

1/2 tsp black pepper

1. In large, heavy pot, heat oil over medium for 30 seconds.

2. Add onion, carrots and green pepper. Saute for 8 minutes. Add zucchini and saute for another 7 minutes.

3. Stir in tomatoes, kidney beans, corn, tomato paste,green chiles, chili powder, oregano, cumin, sugar and black pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until all vegetables are soft. Serve with your choice of garnishes.

Serves 6.

1
Text Only
Food
Features
Facebook
AP Video
US Ready to Slap New Sanctions on Russia Kerry: Not Worried About Israeli Criticism Boater Rescued From Edge of Kentucky Dam Girl Struck by Plane on Florida Beach Dies Rodents Rampant in Gardens Around Louvre House to Vote on Slimmed-down Bill for Border Looming Demand Could Undercut Flight Safety Raw: 2 Shells Hit Fuel Tank at Gaza Power Plant Raw: Massive Explosions From Airstrikes in Gaza Giant Ketchup Bottle Water Tower Up for Sale Easier Nuclear Construction Promises Fall Short Kerry: Humanitarian Cease-fire Efforts Continue Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming Traditional African Dishes Teach Healthy Eating
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries