Chili (Bar-On)
Yield
4 servingsPrep
30 minCook
Ready
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 1 | each |
zucchini
diced |
|
| 1 | large can |
tomatoes, canned, whole, peeled
|
*
|
| 6 | ounces |
tomato paste
|
|
| 3 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
cloves
|
|
| 1 | teaspoon |
white vinegar
|
|
| ¼ | cup |
brown rice
uncooked |
|
| 4 | cups |
kidney beans, canned
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 1 | each |
zucchini
diced |
|
| 1 | large can |
tomatoes, canned, whole, peeled
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 45 | ml |
chili powder
|
|
| 2.5 | ml |
cloves
|
|
| 5 | ml |
white vinegar
|
|
| 59 | ml |
brown rice
uncooked |
|
| 946 | ml |
kidney beans, canned
|
|
Directions
Sauté the chopped vegies (all but zuchini) in about ½ 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.
