 |
| The produce washing area on the farm. May 2015 |
It takes some planning to make sure all the fresh veggies are being used. And now that the temperature is finally cooling down and it feels like October, soups are starting to sound really good. This is a great tasting recipe and I sometimes have it over a baked potato or rice.
Vegetarian Chili – Mary Crafts
1/4 cup olive oil
4 cups coarsely chopped zucchini, about 2 medium
2 cups coarsely chopped onions, about 1 large
4 cloves garlic, finely minced
2 large red peppers, chopped
2 cans (35 oz. each) tomatoes (4 cups if using fresh)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
2 teaspoons salt
1 tablespoon dried oregano
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 tablespoon dried dill
2 Tablespoons lemon juice
Heat oil in a large pot, sauté zucchini, onions, garlic, and red peppers until tender. Add tomatoes and their juice and all the seasonings. Cook uncovered for about 30 minutes. Stir in beans, dill and lemon juice, simmer about 15 minutes. Serve with sour cream and green onions on top of each serving. May be frozen or refrigerated for up to three days.
2 cans (35 oz. each) tomatoes (4 cups if using fresh)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
2 teaspoons salt
1 tablespoon dried oregano
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 tablespoon dried dill
2 Tablespoons lemon juice
Heat oil in a large pot, sauté zucchini, onions, garlic, and red peppers until tender. Add tomatoes and their juice and all the seasonings. Cook uncovered for about 30 minutes. Stir in beans, dill and lemon juice, simmer about 15 minutes. Serve with sour cream and green onions on top of each serving. May be frozen or refrigerated for up to three days.
What I also like about this recipe is what is not from the garden is most likely on the pantry shelf. No extra shopping needed.
No comments:
Post a Comment