Veggie Chili
1 lb. zucchini, chopped
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 16 oz. can kidney beans
1 16 oz. can pinto beans
1 16 oz. can corn kernels
2 cup tomato sauce
2 -3 green chilis, diced
2 -3 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon oregano
1/8 tablespoon allspice
salt and pepper to taste
Saute zucchini, onion, green pepper, and garlic until vegetables have softened a little. Add other ingredients and simmer until warmed through thoroughly.
It tastes even better the following day. I first made this recipe when weaning the family from m**t, and they never noticed. Cooked down, it be used as a filling for burritos or over rice or add cooked pasta for a casserole. Quick and yummy! Comments are welcome.
SO HOW'D IT GO?
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