Exported from MasterCook *

Vegetarian Chili

Recipe By

Serving Size : 4

Categories

Preparation Time :0:00

: Chapter 4

Meatless Main Dishes

Pasta & Meatless Main Dishes

Amount Measure

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Ingredient -- Preparation Method

ounces potatoes (about 2 medium)

medium onion

small yellow bell pepper

(15 ounce) can garbanzo beans (15 to 16 ounce can)

(15 ounce) can kidney beans (15 to 16 ounce can)

(28 ounce) can whole tomatoes -- undrained

(8 ounce) can tomato sauce

tablespoon chili powder

teaspoon ground cumin

medium zucchini

Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut

the potatoes into cubes that are 1/2 inch or slightly larger. Peel and

chop the onion. Place the potatoes and onion in the Dutch oven.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Chop the bell pepper into small pieces. Add to the Dutch oven.

Drain the garbanzo and kidney beans in a strainer, and rinse with cool

water. Add to the Dutch oven.

Add the tomatoes with their liquid, the tomato sauce, chili powder and

cumin to the Dutch oven. Heat to boiling over high heat, breaking up the

tomatoes with a fork and stirring occasionally.

Once chili is boiling, reduce heat just enough so chili bubbles gently.

Cover and cook 10 minutes.

While chili is cooking, cut the zucchini into 1/2 inch slices. Stir

zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring

occasionally, until potatoes and zucchini are tender when pierced with a

fork.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Betty Crocker - Cooking Basics Recipes