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Vegetarian Chili (Aha) main dish, beef, healthy, groundmeat, vegetarian 1 cup dried pinto or kidney beans 3 cup water 1 tablespoon acceptable vegetable oil 2 cup chopped onion 1 green bell pepper, chopped 1 lb lean ground beef 2 cup chopped tomatoes 6 oz can no-salt-added tomato 1 paste 3/4 cup water 2 3 1 tablespoon cider vinegar 1 2 1 teaspoon oregano 1 teaspoon cumin 1/2 teaspoon freshly ground black pepper 1 bay leaf 1 tablespoon chili powder 1 teaspoon minced garlic Place beans and 3 c water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary. Summer for 1 hour, or until beans are tender. Drain and set aside. Heat oil in a large, deep skillet, Dutch oven, or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil, reduce heat, simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving. Nutritional Analysis: Calories 119 kcal Cholesterol 0 mg Saturated Fat 0 gm Protein 6 gm Sodium 50 mg Polyunsaturated Fat 1 gm Carbohydrate 20 gm Total Fat 3 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books, 1991 Entered by: Lawrence Kellie Sat 11-23-1996 at 13:14:11 Size of Serving: N/A From: Lawrence Kellie Date: 14 Dec 96 Home Cooking Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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