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Chili Non Carne

Name: Chili Non Carne
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 large onion, chopped; 2 garlic cloves, minced; 3 tablespoons olive oil; 4 cups diced zucchini; 1 cup coarsely chopped carrots; 2 tablespoons chili powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon ground cumin; 2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes; 3 cans (16 ounces each) kidney beans, rinsed and drained

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 40 min.

Makes

10 servings

You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.—Janis Winfrey, Beulah, North Dakota

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Ingredients

1 large onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
4 cups diced zucchini
1 cup coarsely chopped carrots
2 tablespoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground cumin
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes
3 cans (16 ounces each) kidney beans, rinsed and drained

Directions

In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.

Chili Non Carne

Total Time

Makes

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