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Chunky Vegetarian Chili (Oneida Indian)

beans, chili, herb, mushrooms, 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

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