A Big Bowl of Red

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* Exported from MasterCook *

 

A Big Bowl of Red

 

Recipe By :Jay Solomon

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 large onion -- diced

1 green bell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

1 cup sliced celery

2 cloves garlic -- minced

1 jalapeno pepper -- seeded and minced

1 large tomato -- cored and diced

28 ounces crushed tomatoes

2 cups cooked or canned red kidney beans -- drained

1 tablespoon (1 to 1½) chili powder

1 tablespoon dried oregano

2 teaspoons (2 to 3) ground cumin

1 teaspoon paprika

1 teaspoon salt

1 teaspoon (1 to 3) Tabasco or other bottled hot sauce

1/2 teaspoon ground black pepper

 

Heat the oil in a large saucepan and add the onion, bell peppers,

celery, garlic, and jalapeño. Sauté for 6 to 8 minutes, until

the vegetables are tender. Add the fresh tomato and cook for 3 to 4

minutes more. Stir in the canned crushed tomatoes, kidney beans, and

seasonings and simmer for about 30 minutes over low heat, stirring

occasionally.

 

Ladle the chili into bowls and serve hot.

 

Variation: Sprinkle shredded provolone cheese, diced red onion,

scallions, or cilantro over the top. Or spoon a dollop of light sour

cream onto the chili.

 

Source:

" Lean Bean Cuisine "

S(Page):

" 66 "

Copyright:

" 1995 "

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Per Serving (excluding unknown items): 300 Calories; 9g Fat (24.6%

calories from fat); 13g Protein; 48g Carbohydrate; 14g Dietary Fiber;

0mg Cholesterol; 856mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 4 1/2 Vegetable; 1 1/2 Fat.