A Big Bowl of Red - RecipeFlog.com

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A Big Bowl of Red

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Vegetables

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Ingredients

1 tbl canola oil
1 lrg yellow onion, diced
1 x green bell pepper, seeded and diced
1 x red bell pepper, seeded and diced
1 cup sliced celery
2 x cloves garlic, minced
28 oz canned crushed tomatoes
16 oz canned red kidney beans
15 oz canned stewed tomatoes, diced
3 tsp chili powder, up to 4
1 tbl dried oregano
2 1/2 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp bottled hot sauce, up to 2
1/2 tsp ground black pepper

Procedures

* MAKES 4 TO 6 SERVINGS. VEGAN
* This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying.
* Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving.
* Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.
* Makes 4 to 6
servings.

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<h1>A Big Bowl of Red</h1>
 Ingredients :
 1	tbl	canola oil 
1	lrg	yellow onion, diced 
1	x	green bell pepper, seeded and diced 
1	x	red bell pepper, seeded and diced 
1	cup	sliced celery 
2	x	cloves garlic, minced 
28	oz	canned crushed tomatoes 
16	oz	canned red kidney beans 
15	oz	canned stewed tomatoes, diced 
3	tsp	chili powder, up to 4 
1	tbl	dried oregano 
2 1/2	tsp	ground cumin 
1	tsp	paprika 
1	tsp	salt 
1	tsp	bottled hot sauce, up to 2 
1/2	tsp	ground black pepper <hr hieght="1">
 Procudures
 * MAKES 4 TO 6 SERVINGS. VEGAN 
 * This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying. 
 * Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving. 
 * Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. 
 * Makes 4 to 6 
 servings. 
 More <a href="http://www.recipeflog.com" title="Free recipe">free recipes</a>

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