| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Chilis, Vegan, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Carrot; thinly sliced |
| 1 |
|
Green bell pepper; chopped |
| 8 |
oz |
Mushrooms; sliced |
| 1 |
sm |
Zucchini; sliced |
| 12 |
|
Black olives; optional |
| 4 |
|
Cloves garlic; minced |
| 28 |
oz |
Canned tomatoes with juice; chopped |
| 2 |
c |
Nonfat tomato sauce |
| 4 |
oz |
Green chili peppers; diagonally sliced |
| 4 |
c |
Cooked kidney beans; or pinto, black, or adzuki beans |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Dried oregano |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Paprika |
|
|
Red pepper flakes; optional |
|
|
Ground red pepper; optional |
| 1 |
tb |
White wine vinegar |
|
|
Fresh cilantro; optional |
|
|
Nonfat sour cream; optional |
INSTRUCTIONS
Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and
garlic in the oil for 20 minutes. Add the remaining ingredients, except for
the vinegar and cilantro. Simmer for at least 30 minutes, stirring often.
Add the vinegar and cilantro to taste. Simmer briefly.
Serve garnished with the sour cream.
Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g
Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat
Recipe by: Lowfat Living, Cooper & Cooper
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 12,
1999, converted by MM_Buster v2.0l.
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