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Summer Chili chili, tex-mex, mushrooms, beans, low-fat 1 small onion chopped 1 1/2 cloves garlic minced 1 tablespoon 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 lb mushrooms sliced 1/2 cup tomatoes chopped 2 teaspoon chili powder 1 teaspoon cumin 1/4 teaspoon black pepper 1/8 teaspoon cayenne 1 cup tomato sauce 1 teaspoon honey 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). Fat- Free Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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