Hurry-Up Vegetable Chili

* Exported from MasterCook *

Hurry-Up Vegetable Chili

Recipe By : Balsley, 1990: BEST RECIPES FROM LA TIMES
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small red onions -- diced
2 teaspoons minced garlic
2 tablespoons olive oil
1/2 cup orzo pasta
16 ounces canned tomatoes
3 2/3 cups chicken broth
1/2 cup chopped celery
1/2 cup chopped carrots
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 yellow squash -- cut in chunks
2 pattypan squash cut in chunks
1 large zucchini cut in chunks
8 ounces canned tomato sauce
1 16 ounce ca chili beans -- with liquid
salt and pepper -- to taste

Saute the onions and garlic in olive oil in a large, heavy saucepan just until
soft. Do not brown. Add the orzo and cook stirring, 1 to 2 minutes, or until
orzo is well coated.

Stir in the tomatoes and their liquid and 1 can of the broth. Bring the mixtur
e to a boil and add the celery, carrots, chili powder cumin, cayenne, oregano,
marjoram, yellow and pattypan squash, zucchini, and tomato sauce.

Return to a boil, reduce heat, cover and simmer 20 minutes adding additional ch
icken broth as needed. (Mixture should be thick rather than watery.) Add beans
and season to taste with salt and pepper. Continue cooking until beans are he
ated through.

[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [
Hanneman 1998 June]

By Kitpath <phannema@wizard.ucr.edu> on Jun 18, 1998.



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