Lactose Free Vegetarian Chili
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Lactose Free Vegetarian Chili
INGREDIENTS
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes.
Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes.
Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
- 1 teaspoon olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1 medium sweet red pepper, chopped
- 1 medium zucchini, chopped
- 1 small carrot, chopped
- 2 cans (14 ounces each) crushed tomatoes
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) kidney beans, rinsed and drained
- 1 cup water
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground cinnamon
- 1 teaspoon cayenne pepper
- Optional: lime wedges and chopped fresh cilantro
Directions
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes.
Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes.
Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
Last edited by Raeja on Thu Aug 03, 2023 7:49 am; edited 1 time in total (Reason for editing : Making recipe more user friendly, printer friendly, and easier to read DBR)
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