Low Fat Chili Recipes

Ingredients:

1 40-oz can yams/sweet
1 potatoes
1 29-oz can tomato puree
1 to 2 cup dried beans (*)
1/4 cup barbecue sauce
1 tbsp dehydrated onion
1 tsp black pepper
1 tbsp chili powder
1/2 tsp cinnamon

Instructions:

Cook up the beans normally (soak, boil, simmer).

Pour yams into pot, including liquid. Smash lightly.
Add tomato puree, stir through. Add spices, stir
through. Add cooked beans, stir through. Simmer for
for a few minutes to mellow out.

(*) Beans: I keep a 'bean bucket' of mixed beans,
usually including pea beans, black-eyed peas, pinto
beans, split peas, lentils, navy beans, pinto beans;
often including great northern beans, roman beans,
pink beans, chili beans, barley, and others. Whenever
there's room in the bucket I pour in a bag of
something that seems underrepresented.

This would probably be better with fresh yams and
tomatoes, but the canned yams were on sale half price
the day after Thanksgiving...

Posted by "Aliza R. Panitz" <buglady@access.digex.net>
to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1