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Meatless Chili

We had this for dinner tonight on top of brown rice.  It seemed a little
weird adding mixed vegetables to this recipe, but it tasted fine and it is
an easy way to eat more veggies.  I think that the nutritional information
that came with the recipe is too high.

* Exported from MasterCook *

                              Meatless Chili

Recipe By     :Vegetarian Cooking for Healthy Living, page 143
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- chopped
  1              large  green pepper -- seeded and chopped
  48            ounces  canned stewed tomatoes -- (6 cups)
  16            ounces  canned pinto beans -- (2 cups)
                        drained and rinsed
  16            ounces  canned kidney beans -- (2 cups)
                        drained and rinsed
  16            ounces  packaged frozen mixed vegetables -- (2 cups)
     1/8      teaspoon  ground cloves -- up to 1/4
     1/8      teaspoon  allspice
  2        tablespoons  chili powder
  1         tablespoon  cumin
                        Green chiles -- (optional)
                        Tabasco sauce -- (oplional)
                        Nonfat cooking spray


Chili is very versatile.  It can provide more meals than one.  To begin
with cook corn meal dumplings on top of the chili.  It can also become a
sauce for linguini, and finally served as a topping for baking potatoes.

Saute onion and green pepper in a large soup kettle sprayed with nonfat
cooking spray.  Add the remaining ingredients and simmer until the flavors
are blended and the vegetables are done.  Heat and serve.

Nutrition information per serving: Calories: 292 Protein: 17g,
Carbohydrate: 56.5g, Fat: 1.5g, Cholesterol: 0mg, Sodium: 321mg, Fiber:
1.5g, Dietary Exchanges: 3 starch, 3 vegetable
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