Three types of chili, fantastic side dishes and desserts, and a gift grab made the EWGA holiday gathering a wonderful evening of laughter and friendship!
· 4 medium zucchini, chopped
· 2 medium onions, chopped
· 1 medium green pepper, chopped
· 1 medium sweet red pepper, chopped
· 1/4 cup olive oil
· 4 garlic cloves, minced
· 2 cans (28 ounces each) Italian stewed tomatoes, cut up
· 1 can (15 ounces) tomato sauce
· 1 can (15 ounces) pinto beans, rinsed and drained
· 1 can (15 ounces) black beans, rinsed and drained
· 1 jalapeno pepper, seeded and chopped
· 1/4 cup each minced fresh cilantro and parsley
· 2 tablespoons chili powder
· 1 tablespoon sugar
· 1 teaspoon salt
· 1 teaspoon ground cumin
1. In a Dutch oven, sauté zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
2. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings (4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 16 servings
Originally published as Vegetarian Chili in Taste of Home February/March 2001, p27