Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!
Adapted from Cooking Light, December 2003
Ingredients
1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese
Directions
Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.
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