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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - February 20, 2009

Vegetarian Chili

Serves: 4

           Download this recipe.

2 teaspoons vegetable oil
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped (1/2 cup)
1 medium zucchini, cut into 1x1/2x1/4-inch sticks (2 cups)
2 cloves garlic, chopped
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14 1/2-ounce) cans salsa tomatoes with diced green chilis, undrained
2 teaspoons chili powder
1/4 cup sour cream
Chili powder, if desired

Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion, bell pepper, zucchini and garlic in oil, stirring frequently, until onion is tender. Stir in beans, tomatoes and 2 teaspoons chili powder; reduce heat. Cover and simmer 20 minutes. Serve with dollop of sour cream; sprinkle with chili powder.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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