A Big Bowl of Red (chili recipe)

[Guest guest]

Back in '96 Veg Times had an article about chili... the " Big Bowl of

Red " is outstanding. I never got around to trying the others, but

they are in the article.

(http://www.findarticles.com/p/articles/mi_m0820/is_n221/ai_17933892)

 

A Big Bowl of Red

 

This chili exhibits the quintessential qualities of traditional chili

without the meat. It is thick, highly seasoned and very satisfying.

 

1 Tbs. canola oil

1 large yellow onion, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 cup sliced celery

2 cloves garlic, minced

28-oz. can crushed tomatoes

15-oz. can red kidney beans, drained

15-oz. can stewed tomatoes, diced

3 to 4 tsp. chili powder

1 Tbs. dried oregano

2 1/2 tsp. ground cumin

1 tsp. paprika

1 tsp. salt

1 to 2 tsp. bottled hot sauce

1/2 tsp. ground black pepper

 

Heat oil in large saucepan. Add onion, bee peppers, celery and garlic.

Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed

tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer.

Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes.

Remove from heat; let stand 5 to 10 minutes before serving.

 

Ladle chili into bowls. Serve with toppings such as shredded low-fat

cheddar or Monterey Jack cheese, chopped scallions, chopped red onion

or fresh tomato salsa, and warm cornbread or whole wheat bread if

desired. Makes 4 to 6 servings.

 

PER SERVING: 270 CAL.; 12G PROT.; 55G FAT; 50G CARB.; CHOL.; 2,074MG

SOD.; 12G FIBER. VEGAN