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A Big Bowl of Red

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  • 1 tb Canola oil
  • 1 lg Yellow onion; diced
  • 2 Bell pepper; seeded and diced
  • 1 c Sliced celery
  • 2 Cloves garlic; minced (optional)
  • 1 cn (28-oz) crushed tomatoes
  • 1 cn (15-oz) red kidney beans; drained
  • 1 cn (15-oz) stewed tomatoes; diced
  • 3 -(up to)
  • 4 ts Chili powder
  • 1 tb Dried oregano
  • 2 1/2 ts Ground cumin
  • 1 ts Paprika
  • 1 ts Salt
  • 1 -(up to)
  • 2 ts Bottled hot sauce
  • 1/2 ts Ground black pepper


From: shish@IMAP2.ASU.EDU
Date: Mon, 19 Aug 1996 10:24:10 -0700 (MST) Heat oil in large sucepan. Add onion, bell peppers, celery, and garlic. Saute until vegs are tender, 6-8 min. Stir in crushed tomatoes, beans, stewed tomatoes adn seasonings, bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25-30 min. Remove from heat let stand 5-10 min befor serving.
Ladle chili into bowls. Serve w/ toppings such as shredded low-fat cheese, chopped scallions, chopped red onion, or fresh salsa, and warm cornbread or whole wheat bread.
Per serving: 370 cal, 12g prot, 5g fat, 50g carb, o chol, 2,074mg sod, 12g fiber.
fatfree digest V96 #230
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive,