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Low Fat Fast Chunky Chili (high fiber)


Serve over hot cooked brown rice, barley, or pasta.

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, trimmed, seeded, and chopped
3 cloves garlic, minced
4 cups canned or fresh chopped tomatoes, with juice
2 teaspoons chili powder, or to taste
2 teaspoons ground cumin, or to taste
3 cups boiled or canned (drained and rinsed) kidney beans
3 cups boiled or canned (drained and rinsed) pinto beans
Water or vegetable broth as needed
Salt to taste

In a large saucepan, sauté onion, green pepper, and garlic in olive oil for 5 minutes. Add chopped tomatoes, chili powder, cumin, and beans. Simmer, covered, for 15 minutes. For a thinner chili, add a bit of water or vegetable broth, and heat through. Adjust seasonings.

Makes 6 to 8 servings.

Calories.....260.....Fat.....3 g......Fiber.....6.1 g




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.