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| Super Bowl Vegetarian Chili Recipe |
Category: Beans / Pasta
Rating:
N/A
Servings: 10
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Ingredients
2 teaspoon red wine
1 large onion, thinly sliced
4 cloves garlic, minced
1 medium white potato with skin, diced
14 1/2 oz tomatoes, canned, pasta syle
2 tablespoon chili powder, to taste
1/2 teaspoon ground cumin
4 cup pinto beans with jalepeno peppers,; canned
2 cup cooked brown rice
6 cup vegetable broth (swanson)
Cooking Directions:
Served with corn bread, this favorite chili is hearty enough for a pack of rowdy fans. Heat wine in 10-inch nonstick skillet set over medium-high heat. Add onion and garlic and saute, stirring, until soft, 3 to 5 minutes. Add potatoes, tomatoes with juice, chili powder and cumin and cook, stirring frequently, 3 minutes longer. Transfer mixture to slow cooker. Add pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until thickened. Season to taste with salt and pepper. Makes 10 servings. Based on a recipe by Mary Carroll in the Star Tribune 1/22/97. Nutritional info: calories = 187, fat = 1.7g , CFF = 1.8%, carb = 36.5g, protein = 5.9g, fiber = 7.1g Posted to Digest eat-lf.v097.n035 by Terry and Kathleen Schuller on Feb 05, 1997.
pasta,beans,vegetarian,crockpot,entreeses
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