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Southwest Chili

from Linda

3 T olive oil

2 onions chopped

3 garlic cloves, chopped

2 1/2 T chili powder

2 t cumin

1 t oregano

1 1/2 c water

14 oz can veggie broth

1/4 t cayenne pepper

1-28 oz can tomatoes

1 tsp sugar

1 bay leaf

1T cornmeal

2 zucchini

1-15 oz black beans

1-15 oz corn

1 15 oz kidney beans

Brown onions in olive oil.  Add garlic, cumin, chili, oregano, cayenne.  Cooking stirring 1-2 mins to toast spices lightly.  Stir in water.  Add tomatoes, juice, sugar, salt, and bay leaf.  Boil, then simmer 40 mins.  Dust cornmeal over surface.  Add zucchini, bring to a boil.  Reduce heat, simmer 5 mins, add beans, and corn.  Simmer 5 mins more & serve.

 

Serve with condiments, grated cheese, chopped green onions, chopped olives.

 

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