SUMMER CHILI

Summer Chili image

Provided by WalkingOnAire

Categories Vegetable

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 19

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1/2 cup onion, chopped
1 1/2 garlic cloves, minced
1/2 teaspoon olive oil
10 1/2 ounces chicken broth
1 cup canned dark red kidney beans, drained and rinsed
1/4 cup celery, chopped
1/4 cup carrot, sliced
1 cup squash, chopped
1 cup zucchini, chopped
1 cup bell pepper, chopped
2 cups mushrooms, sliced
1/2 cup crushed tomatoes, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
8 ounces tomato sauce
1 teaspoon honey

Steps:

1. In a large saucepan, cook onion and garlic, in oil until tender.
2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
4. Simmer all ingredients about one hour, or until bubbly.

Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Sodium 246.8, Carbohydrate 5.5, Fiber 1.5, Sugar 1.9, Protein 1.8