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LOCATION: Recipes >> Vegetarian >> This is my current favorite. I clipped it a year or so ago out of some

Print this Recipe    This is my current favorite. I clipped it a year or so ago out of some

(now forgotten) newspaper. Advice: Cut WAY back on the oil!!!

-Dave


3/4 c Olive oil 1 tb Oregano
5 Garlic cloves, chopped 2 ts Pepper
1 Onion, chopped 1 ts Salt
1 Pepper, red bell, chopped 6 oz Beer, flat
2 Zucchini, chopped 1/2 c Parsley, chopped
2 Carrots, chopped 12 oz Kidney beans
2 Celery stalks, chopped 12 oz Garbanzo beans
35 oz Tomatoes, canned (28 oz?) 1/4 c Dill, fresh, chopped
1 1/2 lb Tomatoes, fresh ripe 2 ts Lemon juice
3 tb Chili powder Cheese, shredded
1 tb Cumin Sour cream
1 tb Basil Sunflower seeds

Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper,
and saute. In a second pot, put remaining oil and saute zucchini,
carrots, and celery. Add ingredients from the first pot. Add tomatoes,
spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring
occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer,
stirring. Add more chili powder if needed. Serve topped with cheese,
sour cream, and sunflower seeds.

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