Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked beans -or- |
| 2 cans | Beans; drained, any type |
| 1 medium | Onion; coarsely chopped |
| 2 mediums | Carrots; finely chopped |
| 2 \N | Ribs celery; with leaves, finely chopped |
| 1 medium | Green bell pepper; chopped |
| 3 \N | Cloves garlic; minced |
| 2 tablespoons | Chili powder |
| 2 teaspoons | Cumin |
| 2 teaspoons | Oregano |
| 2 \N | Bay leaves |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper |
| 1 can | (16-oz) tomato sauce |
| 2 mediums | Tomatoes -or- |
| 1 can | (14-oz) tomatoes; chopped |
| 1 cup | Vegetable stock or water |
| 2 \N | Ears corn; kernels cut off or- |
| 1½ cup | Frozen corn |
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, .