Thursday, October 13, 2011

Vegetable Chili

This is an old recipe out of the book "Eating Well! When You Just Can't Eat the Way You Used To" by Jane Weston Wilson

I used to make it in Wisconsin a lot.  This week I used the actual recipe as inspiration and sort of made up my own- with a mixed bean base and some roasted egg plant thrown into the mix.  I omitted the butter and oil of course to keep it Esselstyn Friendly.

Vegetable Chili

1 TBS butter
1 TBS oil
1 TBS chili powder
1 TBS ground cumin
1 tsp dried oregano
3 medium size garlic cloves, finely chopped
5 carrots peeled and cut, 1 inch thick pieces
5 celery stalks, cut 1 inch thick pieces
4 ounces green beans trimmed & halved
1 large sweet red pepper, sliced to 1/2 inch side slices & halved
1 large sweet green pepper, sliced to 1/2 inch slices & halved
2 medium yellow onions, peeled & cut lengthwise into 1/2 thick slices
1 can (16 oz) tomatoes, keep liquid
1 medium zucchini trimmed and cut into 1/2 inch slices
1 medium yellow squash, 1/2 inch slices
1 can (16 oz) kidney beans
1 can (8 oz) was beans

heat butter & oil and sauté seasonings 1 minute, then add garlic and sauté 2 to  minutes

add carrots, celery, green beans, reduce heat to simmer and cook, covered, 10 minutes

add peppers, onions, 1 cup tomatoes & cook covered, 10 minutes

add zucchini, yellow squash, and remaining tomatoes & liquid and cook 5 minutes

add kidney beans, wax beans and cook covered 5 minutes

serve hot or cool and either freeze or refrigerate

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