|RisaG's Quick Vegetable Chili|
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, firstname.lastname@example.org
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