Super bowl vegetarian chili

Yield: 10 Servings

Measure Ingredient
2 teaspoons Red wine
1 large Onion, thinly sliced
4 \N Cloves garlic, minced
1 medium White potato with skin, diced
14½ ounce Tomatoes, canned, pasta syle
2 tablespoons Chili powder, to taste
½ teaspoon Ground cumin
4 cups Pinto beans with jalepeno peppers, canned
2 cups Cooked brown rice
6 cups Vegetable broth (Swanson)

Served with corn bread, this favorite chili is hearty enough for a pack of rowdy fans. Heat wine in 10-inch nonstick skillet set over medium-high heat. Add onion and garlic and saute, stirring, until soft, 3 to 5 minutes.

Add potatoes, tomatoes with juice, chili powder and cumin and cook, stirring frequently, 3 minutes longer. Transfer mixture to slow cooker. Add pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until thickened. Season to taste with salt and pepper. Makes 10 servings. Based on a recipe by Mary Carroll in the Star Tribune 1/22/97. Nutritional info: calories = 187, fat = 1.7g , CFF = 1⅘%, carb = 36.5g, protein = 5.9g, fiber = 7.1g

Posted to Digest eat-lf.v097.n035 by Terry and Kathleen Schuller <schuller@...> on Feb 05, 1997.

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