Vegetarian Chili |
| Name: |
Meredith Thomas |
| Base: |
Vandenberg AFB |
| Recipe: |
Light Kidney Beans (2 cans-16 oz)
Dark Kidney Beans (2 cans-16 oz)
Diced Tomatoes (2 cans-28 oz)
Tomato Paste (1 can-5 oz)
Tomato Juice (1 can-48oz)
Taco Seasoning (2 packages)
Red & Green Peppers (2 each)
Celery (6 stalks)
Onion (2 medium)
Garlic (4 cloves, or 2 tbl minced)
Mushrooms (2 cans-5 oz, optional)
This will make 6-8qts-adjust for servings
Add all ingredients in stockpot/crockpot and let simmer over a med low heat until veggies cooked and sauce is thickened.
If you want to add meat to this and keep it low fat (otherwise there is absolutely no fat per serving, and no cholesterol), you can use a low-fat ground turkey, or Jimmy Dean's 98% fat free frozen sausage. Cook the meat separately, add seasoning to taste, but do not add salt (there is plenty of sodium in all the tomato products). Tip: by simmering the meat in a crock pot for 2 hrs, it will have a fine texture, similiar to coney island sauce-then add all ingredients and let simmer for several hours.
There are two great ways to serve: over sphagetti noodles (Cincinati Chili) or frito's (Frito Pie) with shredded cheese on top. |
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