Happy Friday Morning! I don’t know about you but I am so ready for cooler weather. The other day I was going through one of my old recipe box and came across one of my favorite recipes that I used to cook. I’m so glad that I found it and plan on making some next week. The chili has a lot of flavor and is healthy also. So if you get a chance and want to try something different make this chili and you can’t go wrong. It’s very easy to make!
3 tbs. olive oil 1 pkg Morning Star Vegetables
2-3 large zucchini or summer squashes 1 cup Healthy Choice tomato sauce
2 medium onions, diced 1 tsp. sugar
2 sweet red peppers, cubed 2 tbs. chili powder
2 large carrots, grated 1 tsp. cumin
4 garlic cloves, minced 1 tsp oregano
1 (28 oz.) can Italian tomatoes (low-sodium) 1/2 tsp. cayenne pepper
drained and cut up
1 can kidney beans 3 cups cooked brown rice
1. In large saucepan sauté squash and onions olive oil until tender.
Add peppers, carrots, and garlic and continue to sauté 5 minutes.
2. Add chopped tomatoes, kidney beans, vegetable crumbles, tomato
sauce, sugar, and spices. Simmer until cooked
thoroughly, about 20-30 minutes, stirring occasionally. Serve over brown rice.
I hope everyone has a great weekend and I’ll see ya’ll on Monday!