Recipe Name:	A Big Bowl Of Red	Submitted by:	Administrator
Source:		Source Description:
Ethnicity:		Last Modified:	2/22/2014
Base:		Comments:
Course:
Difficulty:
Preparation Time:
Number of Servings:	4

Ingredients: 1 Tablespoon(s) Canola oil 1 Yellow onion, diced 2 Bell pepper, seeded and diced 1 Cup(s) Sliced celery 2 Cloves garlic, minced optional 1 28-oz crushed tomatoes 1 15-oz red kidney beans drained 1 15-oz stewed tomatoes 3 up to 4 Teaspoon(s) Chili powder 1 Tablespoon(s) Dried oregano 2 1/2 Teaspoon(s) Ground cumin 1 Teaspoon(s) Paprika 1 Teaspoon(s) Salt 2 Teaspoon(s) Bottled hot sauce 1/2 Teaspoon(s) Ground black pepper g fiber.

Directions: From: shish@IMAP2.ASU.EDU Date: Mon, 19 Aug 1996 10:24:10 -0700 (MST) Heat oil in large sucepan. Add onion, bell peppers, celery, and garlic. Saute until vegs are tender, 6-8 min. Stir in crushed tomatoes, beans, stewed tomatoes adn seasonings, bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25-30 min. Remove from heat let stand 5-10 min befor serving. Ladle chili into bowls. Serve w/ toppings such as shredded low-fat cheese, chopped scallions, chopped red onion, or fresh salsa, and warm cornbread or whole wheat bread. Per serving: 370 cal, 12g prot, 5g fat, 50g carb, o chol, 2,074mg sod, fatfree digest V96 #230 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 243 Calories From Fat: 60 Total Fat: 6.8g Cholesterol: 0mg Sodium: 3700.5mg Potassium: 1290.2mg Carbohydrates: 32.9g Fiber: 11.8g Sugar: 8.4g Protein: 17.2g