Wednesday, March 02, 2005
1 medium vidalia (or other sweet) onion
1 small yellow squash, medium pieces
1/2 medium zucchini, medium pieces
1/2 yellow bell pepper, medium pieces
4 ounces button mushrooms, large pieces
1 tsp chopped garlic
1/2 medium jalapeno, diced
1 12 ounce can Great Northern beans, drained
1 tsp cumin*
1/2 tsp white pepper*
1/2 tsp oregano*
1/2 tsp vegetable bouillon paste
1 Tbls vegetable oil
4 ounces (8 pieces) soy chicken nuggets, medium pieces
8 ounces water
Cut onion into large chunks and cook in a heavy pot with oil for 5 minutes until soft. Add the remaining vegetables, garlic and jalapeno, simmer covered for 1/2 hour over medium heat.
Lower the heat to minimum. Add the cumin, white pepper and oregano (*basic chili seasoning) bouillon paste and water. Cook covered for 1/2 hour.
Add the beans and chicken nuggets, cook for 20 minutes at low heat, covered.
Serve with warm corn bread.