Recipe - A Big Bowl Of Red

1 tablespoon Canola oil
1 lg Yellow onion; minced
2 Bell pepper; seeded and
minced
1 cup Sliced celery
2 Cloves garlic; minced
(optional)
1 cn (28oz) crushed tomatoes
1 cn (15oz) red kidney beans;
drained
1 cn (15oz) stewed tomatoes;
minced
3 (up to)
4 teaspoon Chili powder
1 tablespoon Dried oregano
2 One half teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Salt
1 (up to)
2 teaspoon Bottled hot sauce
One half teaspoon 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, 68 min. Stir in crushed tomatoes, beans,
stewed tomatoes adn seasonings, bring to a simmer. Cook uncovered over low
heat, stirring occasionally, 2530 min. Remove from heat let stand 510 min
befor serving.

Ladle chili into bowls. Serve w/ toppings such as shredded lowfat 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, http://www.erols.com/hosey.