a big bowl of red

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
1 tablespoon Canola oil
1 large Yellow onion; diced
Bell pepper; seeded and diced
1 cup Sliced celery
Cloves garlic; minced (optional)
1 can (28-oz) crushed tomatoes
1 can (15-oz) red kidney beans; drained
1 can (15-oz) stewed tomatoes; diced (up to)
4 teaspoons Chili powder
1 tablespoon Dried oregano
2½ teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Salt (up to)
2 teaspoons Bottled hot sauce
½ teaspoon Ground black pepper

From: shish@...

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, .

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