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| Chili Non Carne |
1 cup sliced onion
6 cloves garlic
1/2 green bell pepper, sliced
l medium zucchini, sliced
2 cups sliced carrots
6 ounces of portobello mushrooms, diced
l and 1/2 teaspoons olive oil
1/4 teaspoon red pepper flakes
2 12-ounce packages ground beef alternative
l can (15.5 oz) chili beans
l can (28 ounces) Mexican-style diced, stewed tomatoes with
jalapeno chile
peppers
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 cup snipped fresh cilantro
Place onion, garlic and bell pepper in a food processor, and
pulse to chop. Set
aside.
Place zucchini, carrots and mushrooms in the food processor, and pulse to
chop. If you decide not to use a food processor, we recommend dicing the
veggies.
In a five-quart saucepan, heat the oil and red pepper flakes for one minute
on
medium-high. Add the chopped veggies, and saute for 5 minutes, stirring
frequently. Add the ground beef alternative, beans and tomatoes (with juice).
Lower heat to simmer, add oregano, cumin and cilantro, and cook about 20
minutes.
Makes 8 servings
Recipe by Mary Sue
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