|as needed||vegetable cooking spray|
|one t||olive oil|
|2 cloves||garlic, minced|
|2 1/2 C||chopped yellow Bell pepper|
|one T||ground cumin|
|one T||chili powder|
|one T||hot Hungarian paprika|
|1/4 t||ground cloves|
|28 oz||canned no salt added stewed tomatos, undrained|
|1 1/2 C||cooked dry kidney beans|
|1 1/2 C||cooked dry cannelini beans|
|1 1/2 C||cooked dry black beans|
|2 T||no salt added tomato paste|
|2 T||balsamic vinegar|
|1/4 C + 2 T||minced fresh cilantro|
Coat a large pot with cooking spray and add olive oil. Place over medium-high heat until hot. Add onion and garlic. Sauté until onion is tender.
Add yellow pepper and sauté until pepper is tender. Add cumin and next 5 ingredients, and sauté for one minute more.
Stir in tomatoes and next 5 ingredients. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Remove from heat and stir in vinegar. Ladle chili into individual bowls. Top each serving with one tablespoon cilantro. Serves about six -- 1 2/3C servings
|Sodium content in milligrams|
|2 1/2 C||chopped yellow bell pepper||8|
|one T||ground cumin||12|
|one T||homemade chili powder||3|
|one T||Hungarian paprika||3|
|1/4 t||ground cloves||2|
|28 oz||no salt added tomatos||176|
|1 1/2 C||cooked dry kidney beans||6|
|1 1/2 C||cooked dry cannelini beans||6|
|1 1/2 C||cooked dry black beans||3|
|2 T||no salt added tomato paste||10|
|1/4 C + 2 T||frsh cilantro||2|
|Recipe total = 237 mg|
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