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Zucchini chili

Yield: 4 Servings

Ingredients:

• 6 tb Olive oil
• 1 1/2 c Zucchini cut into 1/2-inch --cubes (about 2 small)
• 1 c Onion yellow; coarsely --chopped
• 2 Garlic cloves; crushed
• 1 c Green pepper; cut into 1/2- --inch cubes
• 2 c Tomatoes canned; crushed
• 1 tb Chili powder
• 1 1/2 ts Cumin
• 1 1/2 ts Oregano; dried
• 1/4 c Parsley fresh; minced Salt and pepper to taste
• 2 c Beans

Instructions:

canned (Kidney and/or --garbanzo); drained Heat olive in a large skillet. Add zucchini onion garlic and green pepper. Saute 10 minutes until softened. Transfer to a saucepan and add tomatoes chili powder cumin oregano parsley salt and pepper. Cook over low heat uncovered for 10 minutes. Stir in beans and cook 10 minutes more on low heat. Adjust seasonings. Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Serves 4. Variation: Substitute unpeeled medium eggplant cut into 1/2-inch cubes for the zucchini. Source: Unknown Posted From the files of DEEANNE [GEnie] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

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