Summer Chili

Course : Chili
Serves: 8
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1 small onion chopped
1 1/2 cloves garlic minced
1 tablespoon olive oil
1 cup water
1 cup kidney beans
1/4 cup celery chopped
1/4 cup carrots sliced fine
1 cup squash chopped
1 cup zucchini chopped
1 cup red or green pepper chopped
1/4 pound mushrooms sliced
1/2 cup tomatoes chopped
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 cup tomato sauce
1 teaspoon honey

Preparation / Directions:

In a large saucepan, cook onion and garlic, in oil until tender. Add water, ki dney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in chili powder, cumin, black pepper, and cayenne until blended. Simmer al l ingredients about 1 to 2 hours or until bubbly.


Nutritional Information:

107 Calories (kcal); 2g Total Fat; (16% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 198mg Sodium

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