|
Annette's Vegetarian Chili chili, beans, vegan 1 norwood 2 tablespoon oil 1 1/2 cup celery -- sliced 1/2 cup onion -- chopped 10 ml garlic 1 tablespoon chili powder 3/4 teaspoon cumin 2 cup water 1/2 cup lentils 16 oz can tomatoes in juice -- 1 chopped 2 tablespoon tomato paste 2 tablespoon green chilies -- chop 10 oz red kidney beans -- drained 1 & pepper to taste 1 (hvsg28b) IN LARGE SAUCEPAN COOK CELERY, ONION AND GARLIC STILL SOFT ABOUT 4 MIN. ADD CHILI POWDER AND CUMIN; COOK, STIRRING ONE MINUTE. ADD WATER AND BRING TO BOIL. ADD LENTILS REDUCE HEAT, COVER AND SIMMER 20 MINUTES. ADD TOMATOES AND THEIR JUICE, TOMATO PASTE, CHOPPED GREEN CHILIES, SALT AND PEPPER. COVER AND COOK 25 MINUTES. ADD KIDNEY BEANS COOK AND STIR 5 MORE MINUTES. SERVE OVER HOT RICE AND SPRINKLE WITH CHEESE. Howard Saturday October 29th 05:18 pm pdt Formatted for MEAL MASTER by Elaine Radis, PRODIGY ID: BGMB90B: GEnie ID; E.RADIS Recipe By : From: Ladies Home Journal- August 1991 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |