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Name: Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Corn kernels, fresh off the; 2 15 oz. cans tomato sauce; 3 Cut up fresh tomatoes; 1 Onion, coarsely chopped; 1 tb Chili powder; 1 15 oz. can kidney beans,; 1 c Mung Beans; 3 Stalks coarsely chopped; Rinsed; Celery; 1 tb Cumin; 1 Coarsely chopped green; Cob or frozen; Pepper; 1 10 oz. can stewed tomatoes; 1/4 ts Black Pepper freshly ground; 4 Chili peppers; 1 Coarsely chopped red pepper

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INGREDIENTS

1 c Corn kernels, fresh off the
2 15 oz. cans tomato sauce
3 Cut up fresh tomatoes
1 Onion, coarsely chopped
1 tb Chili powder
1 15 oz. can kidney beans,
1 c Mung Beans
3 Stalks coarsely chopped
Rinsed
Celery
1 tb Cumin
1 Coarsely chopped green
Cob or frozen
Pepper
1 10 oz. can stewed tomatoes
1/4 ts Black Pepper ; freshly ground
4 Chili peppers
1 Coarsely chopped red pepper

Servings

INSTRUCTIONS

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 . Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Chili

1 c Corn kernels, fresh off the
2 15 oz. cans tomato sauce
3 Cut up fresh tomatoes
1 Onion, coarsely chopped
1 tb Chili powder
1 15 oz. can kidney beans,
1 c Mung Beans
3 Stalks coarsely chopped
 Rinsed
 Celery
1 tb Cumin
1 Coarsely chopped green
 Cob or frozen
 Pepper
1 10 oz. can stewed tomatoes
1/4 ts Black Pepper freshly ground
4 Chili peppers
1 Coarsely chopped red pepper

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 <Natalie.Frankel@mixcom.mixcom.com>. Fatfree Digest  [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 1 Servings

Calories: 899
Calories from Fat: 51 (6%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 135.8mg		5 %
Potassium 3673mg		97 %
Total Carbohydrate 164.8g		48 %
	Dietary Fiber 42.7g	171 %
	Sugars, other 122g
Protein 59.2g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 899

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