Hearty Red Bean Chili

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* Exported from MasterCook *

 

Hearty Red Bean Chili

 

Recipe By :Nava Atlas

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil -- optional

2 medium onions -- chopped

2 cloves garlic -- minced

1 large green bell pepper -- finely chopped

4 cups cooked kidney or red beans -- (about 1-2/3

cups raw), or 2 1-pound cans, drained and rinsed

28 ounces canned diced tomatoes

1 (1 to 2) jalapeno peppers -- seeded and

minced, or 1 4-ounce can mild chopped green chiles

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

salt -- to taste

hot cooked rice -- optional

grated sharp cheddar cheese -- for topping,

reduced-fat if desired (optional)

 

Heat the oil (or a small amount of liquid) in a large soup pot. Add

the onion and garlic and sauté over medium heat until the onion is

golden (or wilted). Add the remaining ingredients except the salt

and optional ingredients. Simmer gently, covered, for 30 minutes,

stirring occasionally.

 

Add salt to taste and adjust the other seasonings. Serve on its own

or over rice in bowls, garnished with the optional cheddar cheese.

 

Source:

" Great American Vegetarian "

S(Page):

" 133 "

Copyright:

" 1998 "

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Per Serving (excluding unknown items): 202 Calories; 1g Fat (3.8%

calories from fat); 12g Protein; 37g Carbohydrate; 10g Dietary Fiber;

0mg Cholesterol; 217mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 1 Vegetable; 0 Fat.