For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.
INGREDIENTS
* 2 cups chopped sweet onions * 2 tablespoons canola oil * 1/2 pound fresh mushrooms, sliced * 1 large green pepper, chopped * 1 large sweet yellow pepper, chopped * 1 large sweet red pepper, chopped * 3 garlic cloves, minced * 2 cans (15 ounces each) black beans, rinsed and drained * 2 cans (14-1/2 ounces each) diced tomatoes, undrained * 1 can (15 ounces) tomato sauce * 1 can (6 ounces) tomato paste * 2 tablespoons brown sugar * 2 to 3 teaspoons chili powder * 2 teaspoons ground cumin * Dash hot pepper sauce
SERVINGS 7 CATEGORY Main Dish PREP 10 min. COOK 30 min. TOTAL 40 min.
DIRECTIONS
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Yield: 7 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (about 1-1/2 cups) equals 253 calories, 5 g fat (trace saturated fat), 0 cholesterol, 751 mg sodium, 42 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
