Ingredients
3/4 cup chopped onion
2 cloves garlic
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
28 oz can tomatoes, drain & chop
14 1/2 oz can tomatoes, drain & chop
15 oz can-kidney beans,undrained
30 oz can-kidney beans, drained
1 and thoroughly rinsed
1 chopped onions, tomatoes,
1 lettuce, or green peppers
1 for garnish
Directions
1. In a large pot, saute onion and garlic in olive oil until soft.
Mix
in chili powder, basil, oregano, and cumin. 2. Stir in zucchini
and carrots until well blended. Cook for about 1
minute over low heat, stirring occasionally. 3. Stir in chopped
tomatoes, undrained kidney beans, and drained kidney
beans. 4. Bring to a boil. Reduce heat and simmer for 30-45
minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green
peppers.
Makes 8 one cup servings @ 157 calories per serving.
Servings: 8 servings
Chili Non Carne Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Mexican
The History of Recipes
Experts have proved the existence of recipes far back into ancient history, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
As our culinary historical trip moves on a few more years there were two books published in the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that we all know today, but rather recipes for the types of meals on the menues of the nobility of the time. By the arrival of the 20th century, cookery books are starting to become popular as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Chili Non Carne recipe.
