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Summer Chili Recipe

   
 

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     Summer Chili

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6

Ingredients
1 T. oil
2 poblano chilies, seeded & chopped, or 1 can (4.5) oz.) chopped green chilies
1 med. onion, chopped
1 med. zucchini, diced
1 T. minced garlic
1 can (28 oz.) crushed tomatoes
1 can (14-1/2 oz.) diced tomatoes
1 pkg. (14 oz.) extra-firm tofu, drained & cut in 1/2-in. cubes
1 can each (about 15 oz. each) black beans & pinto beans, rinsed
 
3 ears fresh corn, kernels cut from cobs
3 T. chili powder
1 T. ground cumin

Instructions
Heat oil in a 4-qt. pot over med.-high heat. Add chiles, onion, zucchini & garlic; saute 4 to 5 min. until just tender. Add remaining ingredients; bring to a boil. Reduce heat & simmer, uncovered, 30 min. to blend flavors.


Originally Submitted
12/12/2007





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