Vegetable Bean Chili
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This is so hearty that you don't miss the meat in
it.
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1
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medium zucchini, sliced 1/4-inch
thick
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1
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medium green pepper,
chopped
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1 cup
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chopped onion
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1 cup
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shredded carrots
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1/2 cup
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finely chopped celery
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2
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garlic cloves, minced
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1/4 cup
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olive or vegetable oil
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1
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can (28-oz) diced tomatoes,
undrained
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1
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jar (8-oz) picante sauce
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1 teaspoon
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beef bouillon granules
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1-1/2 teaspoons
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ground cumin
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1
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can (15-1/2 oz.) chili beans,
undrained
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1
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can (15 oz.) garbanzo beans, rinsed
and drained
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1
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can (2-1/4 oz.) sliced ripe olives,
drained
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1 cup
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(4 ounces) shredded cheddar
cheese
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Alfalfa sprouts, optional
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1
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In a 4-qt. kettle or Dutch oven, sauté zucchini,
green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon
and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans
and olives; heat through.
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2
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Garnish with cheese and alfalfa sprouts, if
desired.
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Yield: 9 servings (2-1/2 quarts)
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Recipe Type
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Dutch Oven, One-dish Soup, Soup, Vegetarian
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Recipe
Source
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Source: One-Pot Recipes
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