Vegetable Chili 2 large onions, chopped 1 medium green pepper, chopped 3 garlic cloves, minced 1 tablespoon vegetable oil 1/2 cup water 2 medium carrots, cut into chunks 2 medium potatoes, peeled and cubed 1 can (14-1/2 ounces) chicken broth 1 to 2 tablespoons chili powder 2 tablespoons sugar 1 teaspoon ground cumin 3/4 teaspoon dried oregano 1 small zucchini, sliced 1/4 inch thick Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Vegetable Chili cont. 1 small yellow squash, sliced 1/4 inch thick 2 cans (28 ounces each) crushed tomatoes 1/3 cup ketchup 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained In a Dutch oven or soup kettle, saute onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. Add Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Vegetable Chili zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes. Yield: 12-16 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008