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> * Exported from MasterCook *

>

> Vegetarian Chili

>

> Recipe By :

> Serving Size : 10 Preparation Time :1:30

> Categories : Low Calorie Low Cholesterol

> Low Fat Low Sodium

> Main Course Vegetarian Dishes

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>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1 cup minced onion

> 1/2 cup minced celery

> 1/3 cup green bell pepper -- minced

> 1 tablespoon minced garlic

> 1/2 cup dry red wine

> 1/2 cup diced canned green chiles

> 3 cups chopped tomatoes

> 3 cups cooked pinto beans

> 2 teaspoons cumin

> 1 teaspoon chopped cilantro

> 1 tablespoon cumin powder -- or to taste

> 2 teaspoons dried oregano

> 2 cups water

> 3 tablespoons tomato paste

> herbal salt substitute (optional)

>

> 1. In a large stockpot or Dutch oven over medium-high heat, cook onion,

> celery, bell pepper, and garlic in red wine for 10 minutes. Add chiles and

> tomatoes and cook 3 minutes.

>

> 2. Add beans, cumin, cilantro, chili powder, oregano, the water, and

tomato

> paste. Raise heat to high, bring to a boil, then lower heat to medium.

Cover

> pot and cook until chili is thick (45 minutes to 1 hour).

>

> 3. Taste for seasoning, add salt substitute if needed, and serve hot.

>

> Makes 8 to 10 cups.

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> Per Serving (excluding unknown items): 238 Calories; 1g Fat (4.4% calories

> from fat); 13g Protein; 44g Carbohydrate; 16g Dietary Fiber; 0mg

> Cholesterol; 67mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;

1

> Vegetable; 0 Fat.

>

> NOTES : You will not believe that this chili is meatless -- it is thick

and

> hearty and perfect for football weather or winter lunch boxes. For an even

> richer texture, you can add tempeh, a savory soy product that contributes

> good low-fat protein. Vegetarian Chili freezes well, so make extra for

easy

> weekend lunches.

> Nutr. Assoc. : 2679 2656 0 3505 0 3576 0 4509 0 383 0 0 0 0 0

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