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    Sagar Shripad Samant
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    Vegetables and beans are cooked in a slow simmer over medium heat until vegetables are tender, about 8 to 10 minutes, stirring frequently. Cook beans and zucchini in a large pot until vegetables are soft, about 3 to 5 minutes. Add the vegetables and the beans. Cover and allow to cook at least 30 minutes, or until vegetables are done cooking.

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    Vegetables and beans are cooked in a slow simmer over medium heat until vegetables are tender, about 8 to 10 minutes, stirring frequently. Cook beans and zucchini in a large pot until vegetables are soft, about 3 to 5 minutes. Add the vegetables and the beans. Cover and allow to cook at least 30 minutes, or until vegetables are done cooking.

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    Attribution Non-Commercial (BY-NC)
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    10 views1 page

    1 Onion

    Uploaded by

    Sagar Shripad Samant
    Vegetables and beans are cooked in a slow simmer over medium heat until vegetables are tender, about 8 to 10 minutes, stirring frequently. Cook beans and zucchini in a large pot until vegetables are soft, about 3 to 5 minutes. Add the vegetables and the beans. Cover and allow to cook at least 30 minutes, or until vegetables are done cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 1

    1 onion, chopped 2 tbsp vegetable oil 3 zucchini, sliced 2 bell peppers, any color 1 1/2 cups sliced mushrooms

    3 stalks celery, sliced 1 cup broccoli, chopped 3 carrots, sliced 1 28 ounce can kidney beans 1 14 ounce can diced tomatoes 2 cups tomato paste 1/2 cup dry white wine 4 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper

    Preparation: In a large pot, sautee the onion in vegetable oil until the onions are soft, about 3 to 5 minutes. Add the vegetables and the beans. Cover and cook over medium heat for 8 to 10 minutes, stirring frequently. Add the remaining ingredients. Stir and bring to a slow simmer. Cover and allow to cook at least 30 minutes, or until vegetables are done cooking. Enjoy your vegetarian vegetable chili!

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