Garden Harvest Chili

Course : Vegetables
Serves: 4
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2 tablespoons Cooking Oil
2 Cloves Garlic, minced
1 medium Sweet Red Pepper, chopped
1 medium Green Pepper, chopped
1 1/2 cup Fresh Mushrooms, sliced
1/2 cup Onion, chopped
28 Ounces Whole Tomatoes, cut-up, undrained
15 Ounces Tomato Sauce
2 Tablespoon Chili Powder
2 Teaspoon Sugar
1 Teaspoon Ground Cumin
16 Ounces Kidney Beans, rinsed and drained
2 cup Sliced Zucchini
10 Ounces Frozen Sweet Corn, defrosted
1 1/2 cup Cheddar Cheese, shredded

Preparation / Directions:

syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form. Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. * Fruits should include the following: Canned apricot halves, drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of Orange Peel, Curled, and Mint Leaves. In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring

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