Summer Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 small: Onion chopped,
1 1/2 Cloves: garlic minced,
1 tbsp: Olive oil,
1 cup: Water,
1 cup: Kidney beans,
1/4 cup: Celery chopped,
1/4 cup: Carrots sliced fine,
1 cup: Squash chopped,
1 cup: Zucchini chopped,
1 cup: Red or green pepper chopped,
1/4 lbs: Mushrooms sliced,
1/2 cup: Tomatoes chopped,
2 tsp: Chili powder,
1 tsp: Cumin,
1/4 tsp: Black pepper,
1/8 tsp: Cayenne,
1 cup: Tomato sauce,
1 tsp: Honey,
Directions:
In a large saucepan, cook onion and garlic, in oil until tender. Add
water, ki dney beans, celery, carrots, squash, zucchini, pepper,
mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in
chili powder, cumin, black pepper, and cayenne until blended. Simmer
al l ingredients about 1 to 2 hours or until bubbly.
From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree
Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
water, ki dney beans, celery, carrots, squash, zucchini, pepper,
mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in
chili powder, cumin, black pepper, and cayenne until blended. Simmer
al l ingredients about 1 to 2 hours or until bubbly.
From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree
Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp