Low-Fat Chili

Name: Low-Fat Chili
Ingredients: 2 lb. kidney beans, soaked and cooked per pkg. directions; 2 large onions, chopped; 2 large bell peppers, chopped; 2 c. celery, chopped; 3 large cans crushed or chopped tomatoes; 1/2 lb. fresh mushrooms, sliced; 2 small hot peppers (more or less, depending on how hot you like it, 2 will make it medium-hot); 2 small cans tomato paste; 4 cloves garlic, chopped; salt and pepper to taste

10 ingredients

5 steps

Ingredients

2 lb. kidney beans, soaked and cooked per pkg. directions
2 large onions, chopped
2 large bell peppers, chopped
2 c. celery, chopped
3 large cans crushed or chopped tomatoes
1/2 lb. fresh mushrooms, sliced
2 small hot peppers (more or less, depending on how hot you like it, 2 will make it medium-hot)
2 small cans tomato paste
4 cloves garlic, chopped
salt and pepper to taste

Directions

1

Cook beans as directed on package.
2

Set aside.
3

In large pan, place chopped onions, celery, peppers (bell and hot), mushrooms, garlic, salt and pepper.
4

Cook until tender in 3 or 4 cups water. Also, you may put in Molly McButter if you want it to have a buttery taste.
5

At this time add canned tomatoes, tomato paste and kidney beans.