Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Canola oil |
1 large | Yellow onion; diced |
2 \N | Bell pepper; seeded and diced |
1 cup | Sliced celery |
2 \N | 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, .