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Uncle Jim's Award Winning Vegetable Chili

James Morton of McCandless has been working on this chili recipe for six years. We think he can relax -- the recipe is perfect the way it is. It's hearty, tasty and makes a colorful presentation.

  • 2 tablespoons vegetable oil
  • 2 large onions, cut into 1/4-inch dice
  • 4 large garlic cloves, finely chopped
  • 2 jalapeno chilies with seeds, minced, or 1 tablespoon jarred
  • 2- (28-ounce) cans diced tomatoes, drained (reserve juices)
  • 1/2 cup tomato paste
  • 2 green peppers, cut into 1/4- to 1/2-inch dice
  • 1 red pepper, cut in 1/4- to 1/2-inch dice
  • 2 large carrots, cut in 1/4- to 1/2- inch dice
  • 1 tablespoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 (15-ounce) cans pinto beans, drained
  • 2-(15-ounce) can black beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 (15-ounce) can garbanzo beans, drained
  • 2 cups whole kernel corn
  • 2 small zucchini, diced
  • Grated Cheddar cheese
  • Chopped green onions

Heat oil in heavy pan, add chopped onions, garlic and chilies; saute until onions are clear, about 6 minutes.

Add tomatoes, with 1 cup reserved juice, tomato paste, peppers, carrots, cumin, salt and cayenne. Bring to a simmer and cook 30 minutes on low heat, thinning with reserved juices as needed.

Add zucchini, corn and all beans and cook an additional 45 minutes on low heat.

Ladle into bowls. Add grated Cheddar cheese and onions as toppings, or serve over rice. Makes 10 to 12 servings.


Thursday, February 20, 2003

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