- 4 medium Zucchini chopped
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 tsp salt
- 2 15 oz can chopped tomatoes
- 1 can tomato paste
- 3 cups dried beans or 3-15 oz can beans
- 1 tsp chili powder
- 1 tbsp sugar
- 1/4 cup parsley
- 1 tsp cumin
Cover the beans with water and let them sit in a crockpot overnight. Then rinse them, cover them again with water and then cook them in the crockpot on high for About 4 hours.
In a frying pan, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce, and seasonings If you like it spicy, you can add a diced jalapeño at this step.
Then add all of the sauteed ingredients to the beans in the crockpot and cook for about 4 more hours so all the flavors merge. This makes a LOT of chile!
You can add ground beef if you want it to be with “CARNE”.
It is served over rice with sour cream and shredded cheese for topping.