Zucchini chili

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
1½ cup Zucchini, cut into 1/2-inch cubes (about 2 small)
1 cup Onion, yellow; coarsely chopped
2 Garlic cloves; crushed
1 cup Green pepper; cut into 1/2- inch cubes
2 cups Tomatoes, canned; crushed
1 tablespoon Chili powder
1½ teaspoon Cumin
1½ teaspoon Oregano; dried
¼ cup Parsley, fresh; minced
Salt and pepper to taste
2 cups Beans, canned (Kidney and/or garbanzo); drained

Directions

Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened.

Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes. Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.

Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Serves 4.

Variation: Substitute unpeeled medium eggplant, cut into ½-inch cubes, for the zucchini.

From the files of DEEANNE

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