4 cup Cooked beans -or-
2 can Beans, drained, any type
1 medium Onion, coarsely chopped
2 medium Carrots, finely chopped
2 Ribs celery, with leaves, finely chopped
1 medium Green bell pepper, chopped
3 Cloves garlic, minced
2 tbsp Chili powder
2 tsp Cumin
2 tsp Oregano
2 Bay leaves
1 tsp Salt
1/8 tsp Cayenne pepper
1 can (16-oz) tomato sauce
2 medium Tomatoes -or-
1 can (14-oz) tomatoes, chopped
1 cup Vegetable stock or water
2 Ears corn, kernels cut off -or-
1 1/2 cup Frozen corn
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Date: Wed, 22 May 1996 12:58:06 -0500
From: tkrajack@mail.utexas.edu (Tracy Krajack) The following recipe is one of my favorites. It is modified very little from Diet for a New World, by John Robbins (my favorite cookbook - not lowfat, but easily adaptable).
In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. Remove bay leaves and serve.
One good way to serve the chili is with tortillas, salsa and sour cream.
FATFREE DIGEST V96 #142
From the Fatfree Vegetarian recipe list.
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