4 onions, cut in half
4 zucchini, cut in half
6 green onions, cut in half
1 potato, peeled and cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (16 ounce) can broth
1/4 cup vegetable broth
Heat the olive oil in a large saucepan or skillet over medium-high heat. Saute the onion, zucchini, green onions, potatoes and salt and cumin for about 15 to 20 minutes, stirring occasionally. Remove the peppers and place them in their jars, along with the broth. Pour the broth over the zucchini and onions, cover and refrigerate for 24 hours.
While the mixture is chilling, preheat the oven to 300 degrees F (150 degrees C).
Using a teaspoon, draw a thin circle around the peppers and onions; check to make sure that no streaks or cuts remain. Transfer the chili mixture, along with the broth, into the jars of jars. Seal the lids and refund any asking prices.
Bake for 1 hour, or until heated and bubbly. Serve sauce over spaghetti, pasta or rice.
I chose this recipe over some others that sounded good. Although they were all good, this was definitely the best tasting. There was a nice mix of flavors. It was nice for me and my husband to have a different dessert from time to time.
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