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Chili, Vegetarian I (P, TNT)
Source: Unknown
Serves: 4

1 tablespoon olive or canola oil
1-1/2 cups chopped onion
2 large cloves garlic (chopped)
2 tablespoons drained, canned mild chili peppers (chopped)
1 28-ounces can whole tomatoes
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons chili powder
2 teaspoons oregano
2 tablespoons brown sugar
1 cup drained cooked or canned kidney beans
1 cup drained cooked or canned pinto beans

Heat oil in a large, heavy saucepan. Add chopped onion, garlic, green pepper, and chili peppers and sauté until soft.

Add the tomatoes, spices, oregano, and sugar. Gently stir in beans. Bring mixture to a boil. Reduce heat, cover, and simmer for at least 30 minutes.

Posted by Dotty B., Z'L

Nutritional Info Per Serving:Calories: 260, Carbohydrate: 46g, Protein: 5g, Fat:3g, Saturated fat:<1 g, Sodium: 740 mg, Fiber: 12g
Exchanges Per Serving: 3 starch, 1 fat, 1 vegetable