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Soups & Stuff / Chili


RecipeRating
Wintry Brown Rice Chili
NOTES : Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg Recipe by: vegetarian times magazine 02/97 Posted to EAT-LF Digest by "Wildrose" on Oct 18, 1998, ----- ----------
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Win Deed's Chili
Posted to MM-Recipes Digest by Magda on Oct 15, 1998, ----- ----------
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White Chili
and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Laddle into bowls; top with cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Mar 19, 1999, ----- ----------
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White Beans with Tomatoes And Chilies
Per serving: 132 Calories (kcal); 14g Total Fat; (90% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ----- ----------
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White Bean Chicken Chili
Makes 8 (1 cup) servings. ----- ----------
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Venison Chili
for two hours, stirring occasionally. 4. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ----------
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Veggie Chili
2. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection on Sep 23, 1998, ----- ----------
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Vegetarian El Paso Chili
beans (rinsed lightly and drained) and the spices. Coarsely break up the whole tomatoes, then add them and the crushed tomatoes to the barley and vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over low heat for at least 3 hours. Posted to bbq-digest by "James Hedrick" on Mar 25, 1999, ----- ----------
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Vegetarian Chili
and simmer for 6 min. Garn ish with sour cream and chopped cilantro and serve with corn bread. Copyright credit: 1996 by Lauren Deen © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ----------
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Vegetarian Chili
beans. Simmer (covered) until it's done (it tastes much better after it's been simmering for an hour or so. I usually make it ahead, then reheat before serving). Before serving, add the vinegar a little at a time, tasting between additions. Add beer if desired to thin the chili (I omit the vinegar if using the beer -- they both serve to lighten and enhance the flavors). Garnish with nuts (these really add something for the family members who aren't trying to lose weight) and/or sour cream, grated cheese. Serve with corn bread (let me know if you want a fat free recipe) or rice. Posted to fatfree digest by Barbara Heller on Sep 25, 1998, ----- ----------
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