Chili 1

1 med onion, chopped
1 med green bell pepper, cut into 1-inch pieces
1 clove garlic, minced
1 tbs vegetable oil
One 28 oz can tomatoes, coarsely chopped, undrained
One 8 oz can tomato sauce
1 tbs chili powder
2 tsp oregano
1/8 to 1/4 tsp ground red pepper
One 15-1/2 oz, Mexican style chili beans, undrained
Two 5-1/2 inch ears frozen corn on the cob, thawed, cut into 1/2 inch pieces*
1 med zucchini, sliced, halved

In Dutch oven, saute onion, green pepper and garlic in oil until vegetables are crisp-tender. Add tomatoes, tomato sauce and spices. Bring to a boil; reduce heat. Cover; simmer 15 minutes, stirring occasionally. Add remaining ingredients; continue simmering 10 to 15 minutes or until zucchini is crisp-tender. Serve topped with shredded Monterey jack cheese or dairy sour cream, if desired.

Eight 1 cup servings

Substitute one 7 oz can whole kernel corn, drained or one 8 oz pkg. frozen baby cob corn.

Soup can be made ahead and frozen in a moisture-vapor proof freezer bag or tightly covered container for up to 6 months.

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Cajun Country -- New Iberia, Louisiana