|Corn & White Bean Chili|
In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally.
Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603