Chili (bar-on) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 large: Garlic cloves, chopped fine
Or pressed.,
1 large: Onion, chopped
1: Green pepper, chopped
1: Green hot pepper, chopped
1: Zucchini, diced
1 large: Can whole peeled tomatoes,
6 ounce: Tomato paste,
3 tbsp: Chili powder, (or as much as
You can stand),
1/2 tsp: Cloves,
1 tsp: White vinegar,
1/4 cup: Uncooked brown rice,
Directions:
Saute the chopped vegies (all but zuchini) in about 1/2 cup water
until the onions are translucent. Add everything else and bring to
boil. Lower heat to simmer and add 4 cups of cooked or canned kidney
beans. (oops, I forgot the beans in the ingredient list above) Simmer
for about an hour, or longer. Even better if it sits another day.
Freezes well. Good over rice.
Posted by Jody Bar-On to the Fatfree
Digest [Volume 14 Issue 15] Jan. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
until the onions are translucent. Add everything else and bring to
boil. Lower heat to simmer and add 4 cups of cooked or canned kidney
beans. (oops, I forgot the beans in the ingredient list above) Simmer
for about an hour, or longer. Even better if it sits another day.
Freezes well. Good over rice.
Posted by Jody Bar-On
Digest [Volume 14 Issue 15] Jan. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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