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Soups & Stuff / Chili


RecipeRating
Vegetarian Chili
3. Simmer for 15 minutes, adding the bean water as needed for consistency. Season with salt, pepper, and sugar. Garnish with fresh parsley and serve. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ----------
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Vegetarian Chili
heat. Scoop the solids out of the soup pot and mash in a flat bowl with a fork. Return the mixture to the pot and continue to simmer for about 10 minutes. To serve, ladle the chili into bowls and garnish with a dab of sour cream and a sprinkle of cilantro. Serve with lime wedges for garnish. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Jan 18, 1999, v2.0l. ----- ----------
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Vegetarian Black Bean Chili
the drained black beans, tomatoes, corn, and lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little Crema or sour cream, grated cheese, and green onion. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6237 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ----------
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Vegetarian Black Bean Chili
and green onions. Serves 6 Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat); 146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates ----- ----------
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Vegetable Chili, Thick And Hearty
Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." on Jul 12, 1999, ----- ----------
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Vegetable Chili with Pumpkin-Seed Pesto
times or until coarsely chopped. With processor on, pour broth and oil through food chute, and process for 3 seconds or until blended. Spoon into a small bowl; stir in Parmesan cheese and remaining ingredients. Yield: 1 cup (Serving size: 2 tablespoons.). Calories 72 (78% from fat); FAT 6.2g; PROTEIN 2.6g; FIBER 0.8 g; CHOL 2mg; IRON 1.7 mg; SODIUM 140 mg: CALC 60 mg. CALORIES 308 (22% from far); FAT 7.5g (sat 1.6g, mono 3.6g, poly 1.8g); PROTEIN 13.3g; CARB 53.1g; FIBER 8g; CHOL 16mg; IRON 7mg; SODIUM 526mg; CALC 209mg Recipe by: The Best of Cooking Light: Classics, 1998, page 112 Posted to MasterCook Digest by Kathleen on Oct 17, 1998, ----- ----------
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Vegetable Chili with Cornmeal Dumplings
dumplings are cook through, 10 -12 minutes. Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." on Aug 26, 1998, ----- ----------
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Vegetable Chili
2. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender. 3. Stir in the tomato paste. Season with salt and pepper to taste. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ----------
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Two-Bean Turkey Chili
Stir in cilantro. Per serving: 299.5 calories; 7.4 g fat (21.6% calories from fat); 23.4 g protein; 37.4 g carbohydrate; 35 mg cholesterol; 925 mg sodium Recipe by: Chicago Tribune (modified) Posted to EAT-LF Digest by Joanne McAndrews on Nov 28, 1998, ----- ----------
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Two-Bean Chili with Vegetables
Serves 6. Bon Appetit December 1991 ----- ----------
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