Vegetable Chili

Written by Malissa Spacek on March 29, 2011

VEGETABLE CHILI
0 g. fat

1 C. Onions, chopped
1 C. Celery, chopped
1 C. Green peppers, chopped
1 Garlic clove, minced

Cover bottom of skillet with water (about 1/4 cup) and saute chopped vegetables.

Add:
1 1/2 C. Chopped zucchini.

Saute until tender.

Add:
1 Can stewed tomatoes
1 Can tomato sauce
1 Pkg. chili seasoning
2 Cans kidney beans (or your favorite beans, even leftovers)

Simmer for about 1 hour just as you would any chili.

Posted Under: Dinner, Lunch, Recipes


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