Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 25, 2008

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Vegetable Chili cont.

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 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.