Title: A Big Bowl of Red
Categories: Vegetable
Yield: 4 Servings

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, http://www.erols.com/hosey.