| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
lg |
Yellow onion; diced |
| 2 |
|
Bell pepper; seeded and diced |
| 1 |
c |
Sliced celery |
| 2 |
|
Cloves garlic; minced (optional) |
| 1 |
cn |
(28-oz) crushed tomatoes |
| 1 |
cn |
(15-oz) red kidney beans; drained |
| 1 |
cn |
(15-oz) stewed tomatoes; diced (up to) |
| 4 |
ts |
Chili powder |
| 1 |
tb |
Dried oregano |
| 2 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt (up to) |
| 2 |
ts |
Bottled hot sauce |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
From: shish@IMAP2.ASU.EDU
Date: Mon, 19 Aug 1996 10:24:10 -0700 (MST)
Heat oil in large sucepan. Add onion, bell peppers, celery, and garlic.
Saute until vegs are tender, 6-8 min. Stir in crushed tomatoes, beans,
stewed tomatoes adn seasonings, bring to a simmer. Cook uncovered over low
heat, stirring occasionally, 25-30 min. Remove from heat let stand 5-10 min
befor serving.
Ladle chili into bowls. Serve w/ toppings such as shredded low-fat cheese,
chopped scallions, chopped red onion, or fresh salsa, and warm cornbread or
whole wheat bread.
Per serving: 370 cal, 12g prot, 5g fat, 50g carb, o chol, 2,074mg sod, 12g
fiber.
fatfree digest V96 #230
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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