| 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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