| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Celery — chopped |
| 1 1/2 |
c |
Green pepper — chopped |
| 1 |
c |
Onions — chopped |
| 3 |
|
Cloves garlic — minced |
| 1 |
cn |
Tomatoes — (28 oz) |
| 1 |
cn |
Beans — (28 oz) |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Parsley |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Basil — chopped |
| 1 1/2 |
ts |
Oregano |
| 1 1/2 |
ts |
Cumin |
| 1 |
ts |
Allspice |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Cheddar or mozzarella |
|
|
Cheese |
INSTRUCTIONS
Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic;
cook covered until vegetables are tender. Stir in undrained tomatoes,
drained and rinsed beans, chili powder, green chilies, parsley, salt,
basil, oregano, cumin, allspice, and pepper. Bring to a boil; reduce heat
and simmer covered for 1-1/2 hours. Return to boiling; simmer uncovered 30
minutes more, or until chili is desired consistency. Sprinkle cheese on
each serving.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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