Vegetarian Chili

Categories: Lifetime tv, Life6
Yield: 1 servings

3 tb Vegetable oil
2 Red peppers; diced
1 Green pepper; diced
2 Onions; diced
2 Garlic cloves; minced
3 tb Chili powder
2 Carrots; cut into 1/2-inch
; dice
2 Yellow squash; cut into
-1/2-inch
; dice
2 Zucchini; cut into 1/2-inch
; dice
1 Eggplant; cut into 1/2-inch
; dice
2 c Canned crushed tomatoes with
-puree
2 c Chicken stock
1 Bay leaf
1 cn Black-eyed peas; rinsed and
-drained
; (15 oz.)
1 1/2 c Fresh or frozen corn
Cilantro; chopped
Sour cream

1. In a large pot over medium to high flame, heat oil. Add onion and
peppers and cook for about 6 min., until softened and the onions are light
brown. Lower heat to medium, add garlic and cook for 1 min., add chili
powder and cook for 1 min., stirr ing frequently.

2. Add carrots, squash, zucchini, eggplant, canned tomatoes, chicken stock
and bay leaf. Cover and simmer for 25-35 min., until carrots are softened.
Stir occasionally, remove bay leaf and add peas and corn. Season to taste
and simmer for 6 min. Garn ish with sour cream and chopped cilantro and
serve with corn bread.

Copyright credit: 1996 by Lauren Deen © 1996 Lifetime Entertainment
Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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