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Vegetable Chili #2
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    Vegetable Chili #2

  • 1 cup onion -- chopped
  • 1 cup celery -- chopped
  • 1 cup green bell pepper -- chopped
  • 2 cloves garlic -- chopped
  • 1 jalapeno or fresno pepper -- chopped w/seeds
  • 1 14 oz can low-sodium stewed tomatoes -- with juice
  • 1 14 oz jar tomato salsa -- or your favorite
  • 1 pkg chili seasoning
  • 2 15 oz cans kidney beans -- or your favorite
  • 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: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Sat, 11 Dec 1999

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