| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Crockpot, Main dishes, Vegetarian, Pasta | 10 | Servings |
INGREDIENTS
| 2 | ts | Red wine |
| 1 | lg | Onion, thinly sliced |
| 4 | Cloves garlic, minced | |
| 1 | md | White potato with skin, diced |
| 14 1/2 | oz | Tomatoes, canned, pasta syle |
| 2 | tb | Chili powder, to taste |
| 1/2 | ts | Ground cumin |
| 4 | c | Pinto beans with jalepeno peppers, canned |
| 2 | c | Cooked brown rice |
| 6 | c | Vegetable broth (Swanson) |
INSTRUCTIONS
Served with corn bread, this favorite chili is hearty enough for a pack of rowdy fans. Heat wine in 10-inch nonstick skillet set over medium-high heat. Add onion and garlic and saute, stirring, until soft, 3 to 5 minutes. Add potatoes, tomatoes with juice, chili powder and cumin and cook, stirring frequently, 3 minutes longer. Transfer mixture to slow cooker. Add pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until thickened. Season to taste with salt and pepper. Makes 10 servings. Based on a recipe by Mary Carroll in the Star Tribune 1/22/97. Nutritional info: calories = 187, fat = 1.7g , CFF = 1.8%, carb = 36.5g, protein = 5.9g, fiber = 7.1g Posted to Digest eat-lf.v097.n035 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Feb 05, 1997.
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