This Vegetable Chili from Mr. Food is so thick and hearty you'd never believe it's low in calories and good for you too. Big chunks of zucchini, pepper, onion and beans simmer in a rich, spicy tomato sauce. Heat the onion over a full compliment of coals, when you add the rest of the ingredients move the coals to a ring around the base of the oven. Cover with as many coals as you'll need to keep it at a low boil, in my 10 inch oven I used 10 coals around the bottom and 20-22 on the lid. Depending on how well you like your vegetables cooked, simmer it for 30-40 minutes. Top with chunks of ripe avocado and a dollop of cool sour cream and you've got yourself a five star vegetarian dinner.
Vegetable Chili
1 Tblsp olive oil
1 large onion, chopped
1 (28-ounce) can crushed tomatoes, undrained
2/3 cup picante sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 tsp salt
2 (15- to 16-ounce) cans red kidney or black beans, rinsed and drained
1 large red bell pepper, chopped
1 large zucchini, cut into 1/2-inch chunks
1 large yellow squash, cut into 1/2-inch chunks
Lightly oil or spray dutch oven.
Heat olive oil over a full spread of coals. Saute onion for 5 minutes or until softened.
Add rest of ingredients, stir well.
Move coals on bottom of oven to a ring around the outside.
Cover and simmer for 30-45 minutes or until vegetables are tender and chili is bubbling.
Garnish with favorite chili toppings.
Serves 4-6.
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Saute onions until soft   |
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