[CH] Tonights Dinner
RST G (synapse7@home.com)
Sat, 11 Dec 1999 20:05:42 -0500
I thought this was really easy and quick and thought it needed a lot of
heat added at the table but DH thought it was too hot to eat. I don't
know what was wrong with his bowl. It was not really hot at all - then
again I am a chile-head and he isn't. I thought he was getting better. I
guess I was wrong.
Add more heat (hot sauces or something) if you really like total heat.
If not, it is fine for a mild heat high!
* Exported from MasterCook *
RisaG's Quick Vegetable Chili
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Chilis & Stews
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 cup celery -- chopped
1 cup green bell pepper -- chopped
2 cloves garlic -- chopped
1 jalapeno or fresno pepper -- chopped w/seeds
1 14 oz can low-sodium stewed tomatoes -- with juice
1 14 oz jar tomato salsa -- or your favorite
1 pkg chili seasoning
2 15 oz cans kidney beans -- or your favorite
Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the
onion, celery, green peppers, and garlic. Saute until wilted 3-4
minutes. Strain out the liquid and return to pan. Add jalapeno or
fresno peppers. Saute for another 2 minutes.
Add the tomatoes, juice and all, the salsa, chili seasoning, and beans.
Simmer for about 1 hour, just as you would any chili. Serve with a
dollop of fat-free sour cream (or if you feel like indulging, a dollop
of full-fat sour cream or roasted garlic sour cream - Friendship makes
one). I also like to chop up some pickled jalapenos and put some on top
as a garnish.
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NOTES : This recipe is an adaptation of a recipe from So Fat, Low Fat,
No Fat by Betty Rohde. She used canned tomato sauce and zucchini, which
I omitted. I used salsa and no zucchini. I did not substitute anything
for it. You can substitute some corn if you have it though.
RisaG