Ingredients

  • 1 teaspoons vegetable oil
  • 1 cup green onions -- sliced
  • 2 clove garlic -- minced
  • 1 tablespoon chili powder
  • 1 teaspoons ground cumin
  • ½ teaspoons ground cinnamon
  • 3 cup tomatoes -- chopped
  • 2 cup yellow squash -- chopped
  • 2 cup zucchini -- chopped
  • 1 cup vegetable broth, canned
  • ¼ teaspoons salt
  • ¼ teaspoons pepper
  • 19 ounce cannellini beans (or white beans) -- 1 can -- drained
Categories
myYUM! collection
Keywords
### IMPORTED myFavorites, Rice&Grains&Beans, Vegetables
MacGourmet downloadVegetable Chili. To import, drag image to your MacGourmet recipe box.

Directions



1. Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.

2. Add chili powder, cumin, and cinnamon; saute, 30 seconds.

3. Add tomato and next 5 ingredients; bring to a boil.

4. Reduce heat, and simmer, uncovered, 20 minutes.

5. Stir in beans; cook 10 minutes or until thoroughly heated.






Per serving: 384 Calories; 3g Fat (6% calories from fat); 24g Protein; 70g Carbohydrate; 0mg Cholesterol; 403mg Sodium
Food Exchanges: 4 Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat

Notes

NOTES : Good!!!

I used barely 1/8 tsp. cinnamon (mmmhhhh.... it's a spicy dish) & served it with fresh french bread. It takes at least 30 minutes to chop all the vegetables and about 30 minutes cooking time.

Source

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