Vegetable Chili
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Thursday, 23 June 2011 16:38
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½ pound white navy beans ½ pound red kidney beans 1 cup diced zucchini 1 cup diced summer squash ½ cup chopped broccoli ¼ cup vegetable oil 1 cup diced onions ½ cup chopped celery ¼ cup chopped bell pepper 2 TBS minced...

 

  • ½ pound white navy beans
  • ½ pound red kidney beans
  • 1 cup diced zucchini
  • 1 cup diced summer squash
  • ½ cup chopped broccoli
  • ¼ cup vegetable oil
  • 1 cup diced onions
  • ½ cup chopped celery
  • ¼ cup chopped bell pepper
  • 2 TBS minced garlic
  • 2 tsp chili powder
  • 1 4-ounce can diced green chilies
  • 1 14-ounce can peeled tomatoes, reserve juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp Louisiana Hot Sauce
  • 2 TBS fresh cilantro, chopped
  • ¼ cup chopped parsley
  1. Combine beans and rinse under cold water, place in ceramic bowl, cover with cold water and keep refrigerated overnight; drain and rinse once again when ready to cook
  2. In heavy black iron pot, heat oil over medium high heat; add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until wilted
  3. Add beans and stir well; sprinkle in chili powder, chilies, tomatoes and juice; stir well
  4. Add 5 cups cold water and bring to a rolling boil; reduce heat to simer and cook approximately 1 ½ hours until beans are tender
  5. Add remaining vegetables, salt, pepper, and hot sauce
  6. Add cilantro and parsley and allow to cook until squash is tender not mushy

Serves 10-12

Serve with hot garlic bread or cornbread sticks

 

Last Updated on Wednesday, 06 July 2011 01:31