Low Fat Chili Recipes

Ingredients:

2 medium sized onions, chopped
1 fresh garlic, chopped (you
1 decide how much)
2 1/2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves,
1 crushed
1/4 tsp cayenne pepper
2 cup vegetable stock (or 2 cans)
28 oz can of peeled tomatoes,
1 chopped, with juice
1 beer
1 tsp sugar
1 tsp salt
1 bay leaf
1 tbsp cornmeal
2 lb zucchini cut into 1 inch
1 pieces
2 can black beans, rinsed and
1 drained
1 can 11 oz. whole kernel corn,
1 drained
1 tvp (optional)

Instructions:

Cook onions over low heat until soft and translucent. Add garlic, chili
power, cumin, oregano, and cayenne. Cook a few minutes while stirring
constantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt,
and bay leaf.

Stop here and refrigerate up to two days if you are making this up ahead of
time. When ready to finish, bring to gentle simmer and continue.

Sprinkle cornmeal over surface slowly while stirring to avoid lumps. (At
this point, my SO got real excited and said, it's chili, look, it looks
just like chili). Add zucchini and bring to boil. Reduce heat and simmer 5
minutes. (Add TVP here if you are using it) Add black beans and corn,
simmer 5-15 minutes.

I served over brown rice and provided bowls of hot sauce, FF sour cream,
chopped jalapeno peppers, and chopped onions. I also had a loaf of wheat
bread and several people ate their chili with that instead of the rice.

Yum yum. I would imagine it's good the next day, maybe next time I'll
double the recipe so that there will be some left over.

From: Redcz@aol.com. Fatfree Digest [Volume 10 Issue 15] Aug. 25, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Servings: 1