Zucchini Chili
| Yield: | 4 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| 6 | tb | Olive oil |
| 1 1/2 | c | Zucchini, cut into 1/2-inch |
| DIVIDER | --cubes (about 2 small) | |
| 1 | c | Onion, yellow; coarsely |
| DIVIDER | --chopped | |
| 2 | Garlic cloves; crushed | |
| 1 | c | Green pepper; cut into 1/2- |
| DIVIDER | --inch cubes | |
| 2 | c | Tomatoes, canned; crushed |
| 1 | tb | Chili powder |
| 1 1/2 | ts | Cumin |
| 1 1/2 | ts | Oregano; dried |
| 1/4 | c | Parsley, fresh; minced |
| Salt and pepper to taste | ||
| 2 | c | Beans, canned (Kidney and/or |
| DIVIDER | --garbanzo); drained |
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