Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the onion, celery, green peppers, and garlic. Saute until wilted 3-4 minutes. Strain out the liquid and return to pan. Add jalapeno or fresno peppers. Saute for another 2 minutes.

Add the tomatoes, juice and all, the salsa, chili seasoning, and beans. Simmer for about 1 hour, just as you would any chili. Serve with a dollop of fat-free sour cream (or if you feel like indulging, a dollop of full-fat sour cream or roasted garlic sour cream - Friendship makes one). I also like to chop up some pickled jalapenos and put some on top as a garnish.

NOTES : This recipe is an adaptation of a recipe from So Fat, Low Fat, No Fat by Betty Rohde. She used canned tomato sauce and zucchini, which I omitted. I used salsa and no zucchini. I did not substitute anything for it. You can substitute some corn if you have it though.

From: RST G, synapse7@home.com
Posted By: Via: Chile Head Mailing ListPepperman
Post Date: Sat, 11 Dec 1999