6 tbsp Olive oil
1 1/2 cup Zucchini, cut into 1/2-inch -cubes (about 2 small)
1 cup Onion, yellow, coarsely -chopped
2 Garlic cloves, crushed
1 cup Green pepper, cut into 1/2- -inch cubes
2 cup Tomatoes, canned, crushed
1 tbsp Chili powder
1 1/2 tsp Cumin
1 1/2 tsp Oregano, dried
1/4 cup Parsley, fresh, minced
Salt and pepper to taste
2 cup Beans, canned (Kidney and/or -garbanzo), drained
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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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