| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | Yellow onion, diced | |
| 2 | Bell pepper, seeded and | |
| diced | ||
| 1 | c | Sliced celery |
| 2 | Cloves garlic, minced | |
| optional | ||
| 1 | 28-oz crushed tomatoes | |
| 1 | 15-oz red kidney beans | |
| drained | ||
| 1 | 15-oz stewed tomatoes | |
| diced | ||
| 3 | up to | |
| 4 | t | Chili powder |
| 1 | T | Dried oregano |
| 2 1/2 | t | Ground cumin |
| 1 | t | Paprika |
| 1 | t | Salt |
| 1 | up to | |
| 2 | t | Bottled hot sauce |
| 1/2 | t | Ground black pepper |
| g fiber. |
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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 3700.5mg
Potassium: 1290.2mg
Carbohydrates: 32.9g
Fiber: 11.8g
Sugar: 8.4g
Protein: 17.2g