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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 ts White vinegar; 3 tb Chili powder (or as much as; 1/4 c Uncooked brown rice; 1 lg Onion chopped; 1 Zucchini; diced; 1 Green pepper; chopped; You can stand); 1/2 ts Cloves; 1 Green hot pepper; chopped; 6 oz Tomato paste; 2 lg Garlic cloves; chopped fine; Or pressed.; 1 Large Can whole peeled

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INGREDIENTS

1 ts White vinegar
3 tb Chili powder (or as much as
1/4 c Uncooked brown rice
1 lg Onion ; chopped
1 Zucchini; diced
1 Green pepper; chopped
You can stand)
1/2 ts Cloves
1 Green hot pepper; chopped
6 oz Tomato paste
2 lg Garlic cloves; chopped fine
Or pressed.
1 Large Can whole peeled

Servings

INSTRUCTIONS

Saute the chopped vegies (all but zuchini) in about 1/2 cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

NOTES

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Chili

1 ts White vinegar
3 tb Chili powder (or as much as
1/4 c Uncooked brown rice
1 lg Onion chopped
1 Zucchini; diced
1 Green pepper; chopped
 You can stand)
1/2 ts Cloves
1 Green hot pepper; chopped
6 oz Tomato paste
2 lg Garlic cloves; chopped fine
 Or pressed.
1 Large   Can whole peeled

Saute the chopped vegies (all but zuchini) in about 1/2 cup water until the  onions are translucent.  Add everything else and bring to boil. Lower heat  to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot  the beans in the ingredient list above) Simmer for about an hour, or  longer.  Even better if it sits another day. Freezes well. Good over rice.    Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest  [Volume 14 Issue 15] Jan. 15, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.

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Nutrition

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Serving Size: 1 Serving (2842g)
Recipe Makes: 1 Servings

Calories: 2364
Calories from Fat: 125 (5%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 4.7g
Cholesterol 0mg		0 %
Sodium 20167.5mg		695 %
Potassium 26393.7mg		695 %
Total Carbohydrate 541.1g		159 %
	Dietary Fiber 110.5g	442 %
	Sugars, other 430.6g
Protein 116.7g		167 %
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: 2364

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