Vegetable Chili

July 20, 2020  Online Recipe Guide Avatar

1 lb. carrots

1 lb. zucchini

6 cloves garlic & 1 lg. onion

29 oz. crushed tomatoes

6 oz. chili sauce

6 oz. tomato paste

29 oz. water

2 (16 oz.) cans pinto beans

4 oz. honey

4 oz. can mild chilies

3 oz. black olives Shredded cheddar cheese


Sprinkle of Tabasco Sprinkle of chili powder

Sprinkle of white pepper

Sprinkle of cumin

Sprinkle of oregano

Sprinkle of paprika


Slice carrots and zucchini. Dice garlic and onion. Saut? carrots, zucchini, onions and garlic in a little oil until onions begin to turn clear. Add tomatoes, chili sauce, tomato paste and water. Stir in beans, honey and all seasonings. Simmer for thickness and flavor dispersion. Add chilies, chopped and sliced olives. Sprinkle a touch of shredded cheddar cheese on top of each individual serving of chili. . .


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