Vegetable-bean chili

4 Servings

Ingredients

QuantityIngredient
4cupsCooked beans -or-
2cansBeans; drained, any type
1mediumOnion; coarsely chopped
2mediumsCarrots; finely chopped
2Ribs celery; with leaves, finely chopped
1mediumGreen bell pepper; chopped
3Cloves garlic; minced
2tablespoonsChili powder
2teaspoonsCumin
2teaspoonsOregano
2Bay leaves
1teaspoonSalt
teaspoonCayenne pepper
1can(16-oz) tomato sauce
2mediumsTomatoes -or-
1can(14-oz) tomatoes; chopped
1cupVegetable stock or water
2Ears corn; kernels cut off or-
cupFrozen corn

Directions

Date: Wed, 22 May 1996 12:58:06 -0500 From: tkrajack@... (Tracy Krajack) The following recipe is one of my favorites. It is modified very little from Diet for a New World, by John Robbins (my favorite cookbook - not lowfat, but easily adaptable).

In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. Remove bay leaves and serve.

One good way to serve the chili is with tortillas, salsa and sour cream.

FATFREE DIGEST V96 #142

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .