Title: The Mill's Veggie Chili
Categories: None
Yield: 1 Servings

1 cn (16-ounce) pinto beans
1 cn (16-ounce) kidney beans
1 cn (8-ounce) tomato paste
1 cn (16-ounce) water
24 oz Canned tomatoes, diced (may
-use fresh)
1/4 Bell pepper, chopped
1/4 Onion, chopped
4 oz Vegetable protein
1 tb Chili powder
1/2 tb Garlic powder
2 ts Cumin
1 tb Mrs. Dash

Sautee chopped peppers and onions in skillet treated with non-stick cooking
spray. Mix in beans, tomatoe paste and water. Add veggie protein and
spices. Heat on low until thoroughly heated. Simmer at least 2 hours.

Serves 8, Calories: 158, Fat grams: 0

Posted to fatfree digest V96 #288

Date: Fri, 18 Oct 1996 16:24:27 -0700 (PDT)

From: Marlene Lawley