Retry - Tonight's Dinner

[Guest guest]

Here is the recipe that should have been in the previous posting.

 

* Exported from MasterCook *

 

Lots of Veggie's Vegetarian Chili

 

Recipe By : Risa Golding

Serving Size : 4 Preparation Time :0:00

Categories : Chiles Chilis & Stews

Low Fat Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 tbsp olive oil

1/2 lg eggplant -- chopped

1 med zucchini -- chopped

1 onion -- chopped

1 green bell pepper -- chopped

1 yellow bell pepper -- chopped

4 large cloves garlic -- minced

1 14 oz can Del Monte Zesty Tomatoes Chili-Style -- undrained

1/4 cup cilantro -- chopped + extra

2 tsp ground chile molido

1 tsp ground cumin

1 tsp Mexican oregano -- crumbled

1/2 tsp dried basil

1/2 tsp Four Pepper Mix -- * see note

1/4 tsp cayenne pepper

1 tsp salt

1 15 oz can pinto beans -- drained & rinsed

1 15 oz can black beans -- drained & rinsed

1 bay leaf

1/2 cup water

Garnish:

sour cream -- fat free fine

Red Lion Red Serrano Salsa -- or favorite

olives -- sliced

cilantro -- chopped

 

In a large pot, preheat over medium-high heat. Add oil, onions, garlic,

eggplant, peppers and zucchini. Saute until vegetables are crisp-tender.

 

Add tomatoes and seasonings and cook until tomatoes break down a bit. Then

add beans, bay leaf and water. Cook for 30 minutes. Taste for seasoning. Add

salt and pepper, if necessary.

 

Garnish with sour cream (fat free fine), salsa, sliced olives, and more

chopped cilantro.

 

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RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

http://www.geocities.com/radiorlg