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Kidney Bean
& Vegetable Chili

4 servings

Wonderful with Corn Bread.

  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 small zucchini, thinly sliced
  • 1 cup frozen corn, defrosted
  • 1 14 oz. can plum tomato,
       with liquid, chopped
  • 1 cup canned tomatoes, crushed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 4 cups cooked kidney beans
  • 4 cups cooked rice, couscous or bulgur
  •    tortilla chips

Heat the oil in a soup pot. Add onion and saute over moderate heat until translucent. Add the green pepper and saute until it softens and onion begins to turn golden. Add the remaining ingredients except last 2 and cook over low heat for 25 minutes, stirring occasionally. Serve in bowls over hot grains accompanied by crisp tortilla chips.
STYLE="background: green;border:0">

The Great Texas Chili Cookoff

 
Nutrition Facts
Amount Per Serving: Calories 656 - Calories from Fat 53
Percent Total Calories From: Fat 8%, Protein 15%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 546mg, Total Carbohydrate 126g, Dietary Fiber 7g, Protein 24g, Vitamin A 1680 units, Vitamin C 59 units, Calcium 0 units, Iron 10 units

Bon appetit!

The Great Texas Chili Cookoff

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276 N El Camino Real #6, Oceanside, CA 92058
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