Chili (bar-on)

1 Servings

Ingredients

QuantityIngredient
2largesGarlic cloves, chopped fine
Or pressed.
1largeOnion, chopped
1Green pepper, chopped
1Green hot pepper, chopped
1Zucchini, diced
1largeCan whole peeled tomatoes
6ouncesTomato paste
3tablespoonsChili powder (or as much as
You can stand)
½teaspoonCloves
1teaspoonWhite vinegar
¼cupUncooked brown rice

Directions

Saute the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day.

Freezes well. Good over rice.

Posted by Jody Bar-On <jodyb@...> to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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