Fresh from Florida Vegetable Chili


3 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup chopped zucchini
1 cup chopped yellow squash
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
2 15 ounce cans red kidney beans
2 15 ounce cans dark red kidney beans
2 15 ounce cans tomato sauce
2 cups vegetable broth
1 6 ounce can tomato paste


  1. Heat oil in heavy saucepan over medium high heat.
  2. Add onions, garlic, zucchini and squash, cook until onions begin to brown.
  3. Add cumin, oregano and thyme, mix well.
  4. Add beans, tomato sauce, vegetable broth and tomato paste.
  5. Simmer on low heat about one hour or until thickened to desired consistency, stirring occasionally.
  6. Season to taste with salt and pepper. Serve with grated cheese and sliced baguettes.


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