 | | Vegetarian Chili |
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1 lb. carrots
1 lb. zucchini
6 cloves garlic % 26 1 lg. onion
29 oz. crushed tomatoes
6 oz. chili sauce
6 oz. tomato paste
29 oz. water
2 (16 oz.) cans pinto beans
4 oz. honey
4 oz. can mild chilies
3 oz. black olives
Shredded cheddar cheese
SEASONINGS
Sprinkle of Tabasco
Sprinkle of chili powder
Sprinkle of white pepper
Sprinkle of cumin
Sprinkle of oregano
Sprinkle of paprika |
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| Instructions |
| Slice carrots and zucchini. Dice garlic and onion. Saute carrots, zucchini, onions and garlic in a little oil until onions begin to turn clear. Add tomatoes, chili sauce, tomato paste and water. Stir in beans, honey and all seasonings. Simmer for thickness and flavor dispersion. Add chilies, chopped and sliced olives. Sprinkle a touch of shredded cheddar cheese on top of each individual serving of chili. |
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