Recipe for July 14: Garden veggie chili

The Morning Menu

1 cup of diced onion
1 cup of diced zucchini
1/3 of a cup of water
1 (15 ounce) can of black beans
½ (15 ounce) can of tomato sauce
1 cup of diced fresh tomatoes OR ½ (15 ounce) can petite diced tomatoes
1 cup of browned burger crumbles (optional)
1 cup of corn, fresh off the cob, frozen or canned
¼ of a cup of salsa
1 teaspoon of cumin
chili powder to taste(optional) 

Place onion, zucchini and water in a large skillet. Add remaining ingredients and bring to a boil. Adjust seasonings and serve.

Serve in bowls with tortilla chips or cornbread, or over brown rice, quinoa or a baked potato.

For more information about Go Healthy West Piedmont, click here.

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