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chili, low-fat 1 cup mung beans** 15 oz canned kidney beans, rinsed 1 cup corn kernels, fresh off the 1 cob or frozen 30 oz canned tomato sauce 10 oz canned stewed tomatoes 3 cut up fresh tomatoes 1 onion, coarsely chopped 1 tablespoon chili powder 1 tablespoon cumin 1/4 teaspoon freshly ground pepper 4 chili peppers 1 coarsely chopped green 1 pepper 1 coarsely chopped red pepper 3 ribs coarsely chopped 1 celery ** (I used Bob's Red Mill brand of hard-shell, sprouted beans), soaked for 3 hrs. but not cooked, then all liquid drained off)* Put all of the ingredients above the line in a crock pot. Cook on high for 2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to serve, stir in a mixture of green and red peppers and celery. The heat of the chili will heat them through but leave them crunchy. If you are reheating the chili before serving, put the peppers/celery in just before microwaving/reheating. Enjoy! *The mung beans are not as hard as regular beans, and the sprouting causes them to crack a little. I'm not sure if there are other brands just like this that can also be used. If not, use black beans or other beans, canned or cooked in place of the mung beans. Date: Tue, 16 Aug 94 21:45:34 CDT From: Natalie Frankel Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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