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Full Online Book HomeLearning KitchenChili - Vegetarian Risag's Quick Vegetable Chili
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Chili - Vegetarian Risag's Quick Vegetable Chili Post by :altagold Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1066

Click below to download : Chili - Vegetarian Risag's Quick Vegetable Chili (Format : PDF)

Chili - Vegetarian Risag's Quick Vegetable Chili

1 cup onion -- chopped
1 cup celery -- chopped
1 cup green bell pepper -- chopped
2 cloves garlic -- chopped
1 jalapeno or fresno pepper -- chopped with seeds
1 (14 oz) can low-sodium stewed tomatoes -- with juice
1 (14 oz) jar tomato salsa -- or your favorite
1 pkg chili seasoning -- such as McCormick
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).

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Chili - Vegetarian  By Flower Chili - Vegetarian By Flower

Chili - Vegetarian  By Flower
1 Can Vegeburger 2 Large Onions; Chopped 2 Large cans Pinto Beans 2 (15 1/2 oz) cans Dark Red Kidney Beans 1 (28 0z) can Peeled Italian Style Tomatoes 1 (14 1/2) oz can stewed tomatoes 2 (4 oz) cans diced chili peppers Chili powder to taste 1 tsp garlic powder 1 tsp dried oregano Crumble and saute Vegeburger in a frypan until browned. Remove and set aside.Saute onions in pan until carmelized.Combine Vegeburger, onions and remaining ingredients in a large pan and simmer uncovered for 1 1/4 hrs.

Chili - Healthy Chili Chili - Healthy Chili

Chili - Healthy Chili
2 cups firm tofu, crumbled 1 garlic clove, minced 1 tbsp chili powder 2 tbsps Worchestershire sauce 1 cup onion, chopped 1 large green pepper, chopped 1 carrot, thinly sliced 2 tbsps soybean oil 1 cup tomato, chopped 2 8 oz cans tomato sauce 1 15 oz can dark red kidney beans 1/2 tsp dried basil, crushed 1 tsp cumin 1 tsp cayenne pepper 1 6 oz can tomato paste salt, to taste 4 cups brown rice, cooked 1.In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside. 2.In a large skillet, saute onion green pepper and