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    5* SC: Vegetarian Chili Ole!

    Source of Recipe

    .
    VE: 5* SC: Vegetarian Chili Ole!

    Healthy Cooking February/March 2012
    5 reviews rate this recipe 5 Stars!
    Exchanges
    Prep: 35 min. Cook: 6 hours
    Yield: 7 servings.

    I combine ingredients for this hearty chili, chunky with veggies, the night before, put in my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii

    Ingredients:
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1-1/2 cups frozen corn
    • 1 large onion, chopped
    • 1 medium zucchini, chopped
    • 1 medium sweet red pepper, chopped
    • 1 can (4 ounces) chopped green chilies
    • 1 ounce Mexican chocolate, chopped
    • 1 cup water
    • 1 can (6 ounces) tomato paste
    • 1 tablespoon cornmeal
    • 1 tablespoon chili powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon hot pepper sauce, optional

    • Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

    Directions:
    1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine the water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if desired until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.

    2. Serve with toppings of your choice.

    1 cup (calculated without optional ingredients) equals 216 calories, 1 g fat (trace saturated fat), 0 cholesterol, 476 mg sodium, 43 g carbohydrate, 10 g fiber, 11 g protein. ++++ Exchanges: 2-1/2 starch, 1 lean meat

 

 

 


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