| 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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