|
Chili chili, tex-mex, crockpot, beans, low-fat 1 cup mung beans 1 15 oz. can kidney beans, 1 rinsed 1 cup corn kernels, fresh off the 1 cob or frozen 2 15 oz. cans tomato sauce 1 10 oz. can 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 stalks coarsely chopped 1 celery 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! From: Natalie Frankel Yield: 1 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 - |