My favorite chili^

Yield: 6 servings

Measure Ingredient
1 large Stalk celery, cut in 4-5
\N \N Pieces
1 large Onion, quartered
2 larges Carrots, in poeces
2 cloves Garlic
1 cup Chicken or veggie stock
1 can (16oz) no salt added
\N \N Tomatoes
1 can (6oz) no salt added tomato
\N \N Paste
1 \N Diced red bell pepper
1 can (4oz) chopped green chilies
1 cup Fresh mushrooms, quartered
2 cups No salt added tomato juice
2 tablespoons Salsa
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried leaf basil
1 tablespoon Minced fresh parsley
2 cans (16oz) kidney beans, rinsed
\N \N & drained
1 pounds Lean flank steak, ground or
\N \N Verl lean ground beef

Coarsley chop vegetables and cook in broth until soft; add tomatoes, tomato paste and bell pepper. Cook 5 minutes. Add chiles, mushrooms, salsa and tomato juice and simmer 5 minutes. Add remaining ingredients and cook another hour. Serve hot. Makes 6 servings.

Variation: Add 1 tablespoon red pepper flakes for a spicier dish.

Per serving: Calories: 257 Protein: 17g Carbohydrates: 42g Fat: 3g Sodium: 116mg Cholesterol: 38mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-20-95

Similar recipes