Name: Vegetable Chili
Yield: 4 servings
Ingredients: 2 c. diced onion; 2 c. diced celery; 2 Tbsp. olive oil; 3 c. potatoes, cut in 1/2-inch cubes; 1 1/2 c. carrots, cut in 1/4-inch cubes; 2 c. zucchini, cut in 1-inch cubes; 1 c. red pepper, cored, seeded and cut in 1-inch cubes; 2 c. cooked pinto or kidney beans; 1 c. corn kernels; 1 Tbsp. minced garlic; 4 c. crushed fresh or canned tomatoes; 1 c. tomato sauce; 2 Tbsp. ground cumin; 1/2 c. mild chili powder; 1/2 c. water

2 c. diced onion

2 c. diced celery

2 Tbsp. olive oil

3 c. potatoes, cut in 1/2-inch cubes

1 1/2 c. carrots, cut in 1/4-inch cubes

2 c. zucchini, cut in 1-inch cubes

1 c. red pepper, cored, seeded and cut in 1-inch cubes

2 c. cooked pinto or kidney beans

1 c. corn kernels

1 Tbsp. minced garlic

4 c. crushed fresh or canned tomatoes

1 c. tomato sauce

2 Tbsp. ground cumin

1/2 c. mild chili powder

1/2 c. water

Vegetable Chili

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