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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetable 4 Servings

INGREDIENTS

4 c Cooked beans -or-
2 Beans, drained any type
1 Onion, coarsely chopped
2 Carrots, finely chopped
2 Ribs celery, with leaves
finely chopped
1 Green bell pepper
chopped
3 Cloves garlic, minced
2 T Chili powder
2 t Cumin
2 t Oregano
2 Bay leaves
1 t Salt
1/8 t Cayenne pepper
1 16-oz tomato sauce
2 Tomatoes -or-
1 14-oz tomatoes chopped
1 c Vegetable stock or water
2 Ears corn, kernels cut off
or-
1 1/2 c Frozen corn

INSTRUCTIONS

Date: Wed, 22 May 1996 12:58:06 -0500  From: tkrajack@mail.utexas.edu
(Tracy Krajack) The following recipe  is one of my favorites.  It is
modified very little from Diet for a  New World, by John Robbins (my
favorite cookbook - not lowfat, but  easily adaptable).  In a large
pot, saute over medium heat the onion, carrots, celery,  bell pepper
and garlic until softened, about 7 minutes.  Add the  spices and stir
for 30 seconds.  Stir in the beans, tomato sauce,  tomatoes, and
vegetable stock.  Cook, partially covered, until  thickened, about 20
minutes. Stir in the corn and cook for 5 minutes.  Remove bay leaves
and serve.  One good way to serve the chili is with tortillas, salsa
and sour  cream.  FATFREE DIGEST V96 #142  From the Fatfree Vegetarian
recipe list.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 548
Calories From Fat: 26
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 2151.3mg
Potassium: 1701.6mg
Carbohydrates: 115.8g
Fiber: 23.4g
Sugar: 15.9g
Protein: 20.9g


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