Title: Chili
Categories: Digest, Jan., Fatfree
Yield: 1 Servings

2 lg Garlic cloves, chopped fine
Or pressed.
1 lg Onion, chopped
1 Green pepper, chopped
1 Green hot pepper, chopped
1 Zucchini, diced
1 lg Can whole peeled tomatoes
6 oz Tomato paste
3 tb Chili powder (or as much as
You can stand)
1/2 ts Cloves
1 ts White vinegar
1/4 c Uncooked brown rice

Saute the chopped vegies (all but zuchini) in about 1/2 cup water until the
onions are translucent. Add everything else and bring to boil. Lower heat
to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot
the beans in the ingredient list above) Simmer for about an hour, or
longer. Even better if it sits another day. Freezes well. Good over rice.

Posted by Jody Bar-On to the Fatfree Digest
[Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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