Vegetable Chili Recipe

Vegetable Chili Recipe

2 medium potatoes, cubed

1 medium onion, chopped

1 tbs Olive Oil

1 can (14.5oz) Diced tomatoes w/ garlic

1 can (14.5oz) Diced tomatoes w/ green chilies

1 can (15oz) Kidney Beans, drained & rinsed

1 can Black Beans, drained & rinsed

1 small can Whole Kernel Corn (optional)

1 can (15oz) Tomato Sauce

1 pck Chili Seasoning (1/2 pck for less spicy)

1 medium zucchini, cubed

1. Sauté onions in 1tbs of Olive Oil in a 4-quart pot

2. Heat all ingredients except zucchini to boiling, stirring occasionally; Reduce heat. Cover and simmer 13 minutes.

3. Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender.

 

Substitution:

You can use any kind of beans that you like…Pinto, navy, chick peas, etc.

Note:

Start with ½ pck of Chili Seasoning and then you can always add more. If you like your Chili not as thick, just add a little water.