Ashley was in the mood to cook tonight so she brought out a cookbook she got before she headed off to college last fall: College Cooking: Feed Yourself and Your Friends, by Megan and Jill Carle. It has an amazing photo of a vegetarian chili. We just had to try it.
The recipe says “serves 6.” Six what? Ravenous college students? That must be what it meant. We made a double recipe to have enough for our family of six. Oops! We now have enough chili left over to freeze and serve later over baked potatoes (as suggested by the book). Mmm.
We’re looking forward to trying this recipe again next fall when stews and soups are more “in season.” It’s a Friday night tradition for us.
- 1 onion
- 1 red pepper
- 2 stalks celery
- 1 clove garlic
- 1/4 cup water
- 2 small zucchini (about 1 pound)
- Salt and pepper
- 2 14-ounce cans diced tomatoes
- 1 6-ounce can tomato paste
- 2 tablespoons chili powder
- 2 15-ounce cans kidney beans
Cut the onion, red pepper, and celery into 1/2 inch pieces and mince the garlic. Place these ingredients in a pan and add the water. Cook for 5 minutes.
Cut the zucchini into 1/2 inch pieces, add to pan, and cook for another 10 minutes.
Add salt and pepper to taste. Add the tomatoes, tomato paste, chili powder and the kidney beans, undrained. Simmer for yet another 45 minutes.
Serves 6 ravenous college students (maybe).