Name: Vegetarian Chili
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Dairy	Vegetarian	Lifetime tv, Life6	1	servings

INGREDIENTS

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

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”