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Chunky Vegetarian Chili (Oneida Indian) chili, mushrooms, beans, native 1 teaspoon olive oil 1 cup chopped onions 1 cup chopped green pepper 1/2 cup chopped celery 2 cup cubed potato (about 3 1 medium) 1 15-16 oz. can pinto beans 1 rinsed & drained 1 15-16 oz. can black beans, 1 rinsed & drained 1 cup sliced fresh mushrooms 1 cup cubed zucchini squash 1 14.5 oz can no-added-salt 1 whole tomatoes, undrained 1 and 1 chopped 1 6-oz. can no-added-salt 1 tomato paste 1 1/2 cup water1 tbsp. chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon black pepper Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saute 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking. Yield: 2 quarts (eight 1-cup servings) Nutrition per serving: Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0 mg. Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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