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This recipe for HEARTY MEATLESS CHILI, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Gordon
Added: Thursday, November 16, 2006


1 cup each of red kidney beans, black beans and pinto beans
28 oz can of crushed tomatoes
24 oz canned tomato sauce
1 cup chopped carrots
cup chopped onion
1 can fat free chicken or vegetable broth
1 tsp olive oil
non stick spray
2 tsp cumin
1 tsp chili powder
tsp minced garlic
tsp oregano
1 tsp salt

Soak beans overnight in enough water to cover.
Strain and add fresh water to cover. Simmer for 3 hours adding a cup of water after the 1st & the 2nd hour.
Spray saute pan with non-stick spray and heat on top of stove to medium.
When spray starts getting brown, add olive oil and onions and carrots and
saute. Add vegetables and all other ingredients and simmer for 3 hours over
low heat stirring frequently. Serve hot & sprinkle with shreaded chedar cheese & sour cream if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
6 hrs.




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