The KinderGarden Chef Andrea

Friday, 25 April 2014

Veggie Chili


In a pot heat
1 tbsp of olive oli
1 tsp of salt
1 tsp of pepper
2 tsp of chili powder
1 tbsp of coconut sugar

saute with 1 diced onion
1 cup of chopped pepper
1 cup of died mushrooms
1 cup of pees 
1 cup of diced zucchini
2 cups of canned tomatoes
2 cups of kidney beans
fill with water to cover vegetables.

Bring to a slow boil for 1 1/2 hours
Serve with diced avocado on top or grated cheddar cheese


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