Title: Super Bowl Vegetarian Chili
Categories: Beans, Crockpot, Main dishes, Vegetarian, Pasta
Yield: 10 Servings

2 ts Red wine
1 lg Onion, thinly sliced
4 Cloves garlic, minced
1 md White potato with skin,
-diced
14 1/2 oz Tomatoes, canned, pasta syle
2 tb Chili powder, to taste
1/2 ts Ground cumin
4 c Pinto beans with jalepeno
-peppers, canned
2 c Cooked brown rice
6 c Vegetable broth (Swanson)

Served with corn bread, this favorite chili is hearty enough for a pack of
rowdy fans. Heat wine in 10-inch nonstick skillet set over medium-high
heat. Add onion and garlic and saute, stirring, until soft, 3 to 5 minutes.
Add potatoes, tomatoes with juice, chili powder and cumin and cook,
stirring frequently, 3 minutes longer. Transfer mixture to slow cooker. Add
pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until
thickened. Season to taste with salt and pepper. Makes 10 servings. Based
on a recipe by Mary Carroll in the Star Tribune 1/22/97. Nutritional info:
calories = 187, fat = 1.7g , CFF = 1.8%, carb = 36.5g, protein = 5.9g,
fiber = 7.1g
Posted to Digest eat-lf.v097.n035 by Terry and Kathleen Schuller
on Feb 05, 1997.