Sundried Tomato Chilies for Jamie

[Guest guest]

Jamie:

I found 2 chili recipes using sundried tomatoes -- however, the first one

calls for crushed tomatoes and the second for spaghetti sauce. I'm sending them

anyway in case you want them to experiment with. I know that allergies can be

weird -- people can be allergic to something in one form, but not another (such

as spaghetti sauce), so I thought I'd go ahead and send these along.

I hope you find something you like!

 

 

* Exported from MasterCook *

 

Sun Dried Tomato Chili

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sun-dried tomatoes

1 1/2 tbsp canola oil

1 large yellow onion -- diced

1 medium green bell pepper -- seeded and diced

1 cup sliced celery

1 can crushed tomatoes -- (28 ounce)

1 can red kidney beans -- (15 ounce) drained

1 tbsp chili powder

1 tbsp dried oregano

1 1/2 tsp. ground cumin

1 tsp. Tabasco or other bottled hot sauce -- (1 to 2)

1/2 tsp. salt

1/2 tsp. black pepper

1 cups chopped spinach or other winter leafy -- (1 to 2)

green

 

Soak the tomatoes in hot water for about 30 minutes. Drain and coarsely

chop. In a large saucepan, heat the oil. Add the onion, bell pepper, and celery

and sauté for 6 to 8 minutes, until the vegetables are tender. Stir in the

tomatoes, canned tomatoes, beans, and seasonings and simmer for about 20 minutes

over medium-low heat, stirring occasionally. Stir in the spinach and cook for 10

minutes more. Ladle the chili into bowls and serve hot.

Kitchen Tips: Serve with a variety of garnishes such as shredded low-fat

provolone cheese, diced red onion, chopped scallions, and fresh cilantro or

basil.

 

4 TO 6 SERVINGS

 

Recipe from THE GLOBAL VEGETARIAN by Jay Solomon

© 1995, used with permission of Contemporary Books

 

 

 

 

 

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Per serving: 1122 Calories (kcal); 28g Total Fat; (21% calories from fat); 56g

Protein; 180g Carbohydrate; 0mg Cholesterol; 2419mg Sodium

Food Exchanges: 10 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

 

 

* Exported from MasterCook *

 

Sangre Del Diablo Chili ( " Blood of the Devil " )

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Beans & Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 white onions -- chopped

1/3 bulb (*not* clove) garlic -- chopped

2 2/3 tablespoons oil

1 28 oz jars Enrico's or other prepared spaghetti sauce

2/3 cup water

3 1/3 pounds pinto beans -- cooked & drained

1/2 cup TVP granules

2 2/3 tablespoons chili powder

2 tablespoons cumin

1 teaspoon cayenne pepper

1 tablespoon dried basil

2 teaspoons dried thyme

1 1/3 tablespoons soy sauce

1 1/3 cups sun-dried tomatoes

 

In a large kettle, saute onions and garlic in oil until onions are translucent.

Add all remaining ingredients and stir over low heat until TVP is soft and

flavors have blended, about 30 mins. to 1 hour.

 

 

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Per serving: 587 Calories (kcal); 6g Total Fat; (9% calories from fat); 33g

Protein; 104g Carbohydrate; 0mg Cholesterol; 316mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates