Chunky Chili

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* Exported from MasterCook *

 

Chunky Chili

 

Recipe By :Mary McDougall

Serving Size : 6 Preparation Time :0:15

Categories : Beans Main Dish

Slowcooker Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- chopped

1/2 medium red bell pepper -- chopped; or green

1/2 medium yellow bell pepper -- chopped; or orange

1 teaspoon minced garlic

1/3 cup vegetable broth

2 cans stewed tomatoes -- (15 ounce)

2 cans black beans -- (15 ounce) drained

and rinsed

1 can kidney beans -- (15 ounce) drained

and rinsed

1 can pinto beans -- (15 ounce) drained

and rinsed

1 1/2 tablespoons chili powder

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 dash salt

freshly ground black pepper -- several twists

 

1) Place the onion, bell peppers, garlic and vegetable broth in a large

pot. Cook over medium heat, stirring frequently, for 10 minutes.

 

2) Add remaining ingredients, mix well and bring to a boil.

 

3) Reduce heat and simmer for 30 minutes, stirring occasionally.

 

4) Serve in a bowl with some bread on the side, or serve over brown

rice.

 

(All ingredients can also be dumped into a slow-cooker and heated on Low

8

or so hours or High 4-6 hours, depending on your Crockpot. - Sue's note)

 

Source:

" McDougall newsletter "

Copyright:

" December 2003 "

T(cooking):

" 0:40 "

 

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Per Serving: 491 Calories; 2g Fat (4.1% calories

from fat); 30g Protein; 92g Carbohydrate; 28g Dietary Fiber; trace

Cholesterol; 192mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean

Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : I make many variations of chili during the winter months. Some

of

them take a long time to cook and seem to warm up the kitchen

while they are cooking. This chili only takes 40 minutes to

cook

but it will warm you up when you eat it. It is just the thing

for

those days that never seem to have enough hours for cooking. It

also tastes great reheated so you can take it with you for lunch

(it will stay warm in a thermos). - Mary McDougall

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0