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VEGETABLE CHILI
  • 1/2 large onion -- chopped
  • 1/2 cup celery -- chopped
  • 1/2 green pepper -- chopped
  • 1 jalapeno pepper -- minced*
  • 2 cloves garlic -- chopped
  • 1 med zucchini -- chopped
  • 1 14 oz can low sodium diced tomatoes
  • 1 14 oz can low sodium tomato sauce
  • 1 tbsp chili powder
  • 1 15 oz can black beans -- drained & rinsed
    1. Heat a large dutch oven or large pot over medium heat. Spray with some cooking spray and saute the onions, garlic, jalapeno, green pepper and celery together until the onions are soft and the vegetables are tender, this should take about 5 minutes. Add the zucchini and cook until tender, about 5-10 minutes.
    2. Add the tomatoes, tomato sauce, chili powder and beans. Sprinkle with a bit of salt and pepper. Simmer for 45 minutes. If you run out of liquid and the chili begins to stick to the bottom of the pot, add a bit of beer of wine. Scrape up the bits and continue to simmer a bit longer.

     
    		 
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