Yield: 4 Servings
|1 tablespoon||Canola oil|
|1 large||Yellow onion; diced|
|2||Bell pepper; seeded and diced|
|1 cup||Sliced celery|
|2||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||Salt (up to)|
|2 teaspoons||Bottled hot sauce|
|½ teaspoon||Ground black pepper|
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, .