Title: Chili
Categories: Digest, August, Fatfree
Yield: 1 Servings

1 c Mung Beans
1 15 oz. can kidney beans,
Rinsed
1 c Corn kernels, fresh off the
Cob or frozen
2 15 oz. cans tomato sauce
1 10 oz. can stewed tomatoes
3 Cut up fresh tomatoes
1 Onion, coarsely chopped
1 tb Chili powder
1 tb Cumin
1/4 ts Freshly ground pepper
4 Chili peppers
1 Coarsely chopped green
Pepper
1 Coarsely chopped red pepper
3 Stalks coarsely chopped
Celery

Put all of the ingredients above the line in a crock pot. Cook on high for
2 hours. Lower heat to low and cook an additional 6-10 hours. When ready
to serve, stir in a mixture of green and red peppers and celery. The heat
of the chili will heat them through but leave them crunchy. If you are
reheating the chili before serving, put the peppers/celery in just before
microwaving/reheating.

Enjoy!

From: Natalie Frankel . Fatfree Digest
[Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip