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Chili, T.J.'s (D/P, TNT)
Source: Newspaper a long time ago
Yield: About 3 quarts

1-1/2 cups sliced carrots (thickness of a quarter)
1-1/2 cups sliced onions
1-1/2 cups sliced green pepper
1-1/2 cups sliced celery
1/4 cup vegetable oil
1 15-oz. can stewed tomatoes
1 15-oz. can tomato puree
1 6-oz. can tomato paste
1 cup tomato juice
Juice of 1 lemon
2 15-oz. cans kidney beans (I use 1 lb. dry, cooked)
1 15-oz. can chick peas (garbanzo beans) (I use 1/2 lb. dry, cooked)
2 large or 4 small garlic cloves, minced
2 tbsp. chili powder
1 tsp. sugar
1-1/2 tbsp. dried basil
1 tsp. salt
1 tsp. pepper
1/2 tsp. hot sauce

Heat oil in large skillet or pot and sauté chopped vegetables until just barely tender.

Transfer to a large pot and add rest of ingredients. Mix well. Simmer for about 20 minutes or until hot. Season with more salt or chili powder to taste. Do not overcook or vegetables will be mushy.

Freezes well. Nice reheated with sliced cheese.

Poster's Notes:
The original recipe called for canned beans. I have always used dried beans which I cooked myself. Also use the low or no sodium variety of tomato products. Or substitute some fresh tomato products for the canned. You can always fiddle with the ingredients to reduce the sodium content. I always do from personal choice rather than medical need.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A