VEG­E­TAR­IAN CHILI

Daily Freeman (Kingston, NY) - - KICKOFF -

1 #10 can black beans 1 #10 can kid­ney beans 6 zuc­chini – small cube 6 yel­low squash – small cube 8 car­rots – small cube (if zuc­chini or squash are small, add 2) 4 onions – diced 4 green pep­pers – diced ½ cup diced jalapenos 1 can crushed toma­toes 2 quarts veg­etable stock 1 cup oil 3 tbs. chili pow­der 1 tbs. cumin ¼ cup salt In large pot heat oil. Add car­rots and cook till ten­der. Add onions, jalapenos, green pep­pers & con­tinue to cook on low till ten­der. Add zuc­chini and yel­low squash, veg­etable stock and sea­son­ings. Sim­mer un­til all veg­gies are well cooked and ten­der. Add toma­toes and sim­mer at least one hour. Add black beans (undrained) and kid­ney beans (undrained) and sim­mer again. Do not rush. In each step the veg­eta­bles must be well cooked.

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