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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegetarian Chili, Kidney bean, Vegetarian 4 Servings

INGREDIENTS

1 Onion, chopped
1 Stalk celery, chopped
2 T Vegetable oil
4 c Cooked, drained kidney beans
9/16 c Tomato sauce
3 T Vinegar
2 t Molasses
1 t Basil
1 t Oregano
2 T To 3 tb chili powder

INSTRUCTIONS

Saute onion and celery in oil until soft. Add remaining ingredients
and simmer over low heat for 20 minutes. Serve or chill several hours
and reheat to serve.  Makes 4 servings  Source: Let's Live magazine
August 1990  From The Cookie Lady's Files  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 914.1mg
Potassium: 996.7mg
Carbohydrates: 47.8g
Fiber: 16.4g
Sugar: 10.5g
Protein: 14.9g


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