Recipe - Zucchini Chili

6 tablespoon Olive oil
1 One half cup Zucchini, cut into 1/2inch
cubes (about 2 small)
1 cup Onion, yellow; coarsely
chopped
2 Garlic cloves; crushed
1 cup Green pepper; cut into 1/2
inch cubes
2 cup Tomatoes, canned; crushed
1 tablespoon Chili powder
1 One half teaspoon Cumin
1 One half teaspoon Oregano; dried
One fourth cup Parsley, fresh; minced
Salt and pepper to taste
2 cup Beans, canned (Kidney and/or
garbanzo); drained

Heat olive in a large skillet. Add zucchini, onion, garlic and green
pepper. Saute 10 minutes until softened.

Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano,
parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes.
Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.

Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
Serves 4.

Variation: Substitute unpeeled medium eggplant, cut into 1/2inch cubes,
for the zucchini.

Source: Unknown Posted From the files of DEEANNE [GEnie] Posted by:
Unknown [AOL] Hawk's Kitchen Kollection 1994