Hurry-up vegetable chili

 
                          Hurry-Up Vegetable Chili
 
 Recipe By     : Balsley, 1990: BEST RECIPES FROM LA TIMES
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         red onions -- diced
    2      teaspoons     minced garlic
    2      tablespoons   olive oil
      1/2  cup           orzo pasta
   16      ounces        canned tomatoes
    3 2/3  cups          chicken broth
      1/2  cup           chopped celery
      1/2  cup           chopped carrots
    1      tablespoon    chili powder
    1      tablespoon    ground cumin
      1/2  teaspoon      cayenne pepper
    1      tablespoon    chopped fresh oregano
    1      tablespoon    chopped fresh marjoram
    1                    yellow squash -- cut in chunks
    2                    pattypan squash cut in chunks
    1      large         zucchini cut in chunks
    8      ounces        canned tomato sauce
    1      16 ounce      ca chili beans -- with liquid
                         salt and pepper -- to taste
 
 Saute the onions and garlic in olive oil in a large, heavy saucepan just until 
 soft.  Do not brown.  Add the orzo and cook stirring, 1 to 2 minutes, or until 
 orzo is well coated.
 
 Stir in the tomatoes and their liquid and 1 can of the broth.  Bring the mixtur
 e to a boil and add the celery, carrots, chili powder cumin, cayenne, oregano, 
 marjoram, yellow and pattypan squash, zucchini, and tomato sauce.
 
 Return to a boil, reduce heat, cover and simmer 20 minutes adding additional ch
 icken broth as needed.  (Mixture should be thick rather than watery.) Add beans
  and season to taste with salt and pepper.  Continue cooking until beans are he
 ated through.
 
 [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [
 Hanneman 1998 June]
 
 By Kitpath  on Jun 18, 1998.
 
 
 
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