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Recipe minor makeover

Friday, November 30, 2012

(this recipe is pretty good and I'd only make small changes)

This vegetarian chili can be made on the stove top or in a slow cooker. I would crock pot this for sure, for the dry beans.
Number of Servings: 8

(I would change all of these canned beans to dry (bulk) beans; usually lower in sodium, healthier, etc. I've included another link below regarding this.)

1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed

1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
(If you home can, all the better: I'm not at this stage yet)
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced

1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced (I'm allergic, so I'd use green onions)

2 T ground cumin
3 T garlic powder
4 T chili powder

Dry vs. canned beans:
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Member Comments About This Blog Post
    if the meat was wild and fresh, my ds would be fine with it, but no hormone pumped meat for us.
    1399 days ago
    the only thing I would add is MEAT! LOL
    1399 days ago
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