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Categories:
onion garlic water salad oil tomatoes fresh mushrooms zucchini green peppers chili powder salt ground black pepper flour red kidney beans
Viewed: 22 - Published at: 7 years agoIngredients
- 3 Tbsps. instant minced onion
- 1/4 tsp. instant minced garlic
- water
- 2 Tbsps. salad oil
- 2 1/4 c. tomatoes, peeled and chopped
- 1/2 lb. fresh mushrooms, sliced
- 2 c. zucchini, cut into 1/2 inch pieces
- 2 green peppers, seeded and cut into 1 inch pieces
- 2-3 tsps. chili powder
- 1 1/4 tsps. salt
- 1/8 tsp. ground black pepper
- 1 1/2 Tbsps. flour
- 1- 8.75 oz. can red kidney beans, drained
Method
- In a small bowl, combine onion and garlic with an equal amount of water; set aside 10 minutes to soften.
- In a large skillet, heat oil until hot.
- Add onion and garlic; saute until lightly browned, about 3 minutes.
- Add tomatoes, mushrooms, zucchini, green peppers, chili powder, salt, and black pepper.
- Simmer, covered until vegetables are tender, about 15 minutes.
- Combine flour and 3 Tbsp. water.
- Add to chili along with kidney beans.
- Cook and stir until thickened, about 5 minutes.
- Sprinkle with cheddar cheese, if desired.
- Makes 4 servings each with 199 calories, 2 g. fat and 0 mg. cholesterol.
