Chili (Bar-On)

2 hours Prep: 30 minutes Cook: 1 hours

349 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	cloves	garlic	peeled and minced
1	large	onion	chopped
1	each	green bell pepper	chopped
1	each	green chili pepper
1	each	zucchini	diced
1	large can	tomatoes, canned, whole, peeled
6	ounces	tomato paste
3	tablespoons	chili powder
1/2	teaspoon	cloves
1	teaspoon	white vinegar
1/4	cup	rice, brown	uncooked
4	cups	kidney beans, canned

Directions

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.

Simmer for about an hour, or longer.

Note*

Even better if it sits another day.

Freezes well.

Goes well with rice.

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Nutrition Facts

Serving Size 443g

Amount per Serving

Calories 349 8% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 867mg	36%
Total Carbohydrate 66.0g	22%
Dietary Fiber 6.0g	24%
Sugars 14.0g
Protein 19.0g	37%

Vitamin A	50%		Vitamin C	89%
Calcium	15%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Sweet and Sour Vegetables

This turned out very well, an excellent stir-frt. We made a few changes to the recipe, used some sesame oil instead of lecithin and we didn't have any bamboo shoots. We also added some chopped fresh mushrooms before we added the cauliflower and used beer instead of wine. The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it. Well worth all the effort to chop up all the veggies and make sure everything was prepped before starting the cooking process.

Reviewed by sean