Ingredients
BETTY PINDER TKHN51B
3/4 cup chopped onion
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp chili powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp cumin
2 cup finely chopped zucchini
1 cup finely chopped carrot
1 can tomatoes (28 oz)
1 can tomatoes (14 oz)
1 can kidney beans, undrained
2 can kidney beans,drained/rinsed
1 chopped onions,green peppers --for, garnish
Directions
In large pot saute onion & garlic in olive oil until soft. Mix in
chili powder, basil, oregano, and cumin. Stir in zucchini and carrots
until well blended. Cook about 1 min over low heat, stirring
occasionally. Drain & chop tomatoes. Stir in chopped tomatoes,
undrained kidney beans & drained kidney beans; bring to boil. Reduce
heat and simmer for 30-45 min or until thick. Top with chopped onions
or green peppers. Per one-cup serving: 157 calories, 7 sat-fat
calories. Source: File.
Servings: 8 servings
Chili Non Carne (Meatless Chili)* Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Mexican
The History of Recipes
We are able to track the history of `recipes` far back into ancient history, in truth as far as early Egypt, and possibly even further. However, generally, these ancient records were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the ancient Romans were skilled in the use of a good variety of herbs and spices, including some familiar names such as bay, mint and asafoetida. Later, we find a couple of interesting recipe books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is served today, but rather recipes for the types of food enjoyed by the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in recipe publications, the majority of which still exist in private collections. For the decades that followed, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were in high demand, as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Chili Non Carne (Meatless Chili)_ recipe.
