Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Olive oil 2 c Tomatoes, canned; crushed
1 1/2 c Zucchini, cut into 1/2-inch 1 tb Chili powder
--cubes (about 2 small) 1 1/2 ts Cumin
1 c Onion, yellow; coarsely 1 1/2 ts Oregano; dried
--chopped 1/4 c Parsley, fresh; minced
2 Garlic cloves; crushed Salt and pepper to taste
1 c Green pepper; cut into 1/2- 2 c Beans, canned (Kidney and/or
--inch cubes --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 1/2-inch
cubes, for the zucchini.

From the files of DEEANNE

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