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Fat-Free Chili Beans


Home | Recipes | F
Digest Fat-free Sept.

Ingredients:

  • 2 lg Onions, chopped
  • 2 lg Carrots, cut in bite size
  • Pieces
  • 4 Garlic cloves, chopped
  • x Spices to your taste (chili
  • Powder, cheyene peper, black
  • Paper, hot peper
  • Sauce, or anything else you
  • Would like to add)
  • 1 cn Tomato paste
  • 3 lg Cans tomato sauce
  • 1 c Pre-cooked brown rice
  • 1 c Kidney or pinto beans

Directions:

Boil onions, carrots, and garlic in 1/2 cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servings.
 
This recipe is VERY flexible. It is different every time I make it. Please feel free to add any additional vegies or spices.
 
Please let me know if you like it.
 
From: terri@vt.edu (Terri Whaling). Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip