 |
Teresa's Veggie Chili Recipe | |
Soup | |
|
Ingredients:
1 large can Healthy Request V-8 Juice1 regular can tomato puree 6 regular cans chili beans 6-8 Russet potatoes, peeled and diced (use 8 if they're small, 6 if they're larger) 3 carrots, peeled and sliced thin 1 large red onion, chopped 1 large red bell pepper, seeded and chopped 1 tblsp. minced garlic Fat free cooking spray 6 tblsp. chili powder (or to taste) 1 tblsp. Tony Chachere's Creole Seasoning (or to taste)
Directions:
Combine the V-8 and tomato puree in a large stock pot. Peel and dice potatoes and add to V-8 mixture. Start simmering over medium heat while chopping the rest of the vegetables. Saute the sliced carrots, chopped onion and bell pepper and the minced garlic in fat free cooking spray. (Reserve some of the onion to serve raw on top of the chili, if desired.) When carrots are crisp-tender, add mixture to chili. Add the beans and stir well. Add seasonings and simmer on low for at least one hour, until potatoes are tender. Stir often to prevent sticking. Serve topped with raw red onion, if desired.**If you can't find creole seasoning in your grocery store, you can make your own: Creole Seasoning 2 tbsp. salt 2 tbsp. garlic powder 1 tbsp. ground black pepper 1 tbsp. cayenne peppre 1 tbsp. dried thyme 1 tbsp. dried oregano 2 1/2 tbsp. paprika 1 tbsp. onion powder Blend all of the ingredients in a bowl. Store in a sealed container for up to 6 months. Makes 2/3 cup Source: "The Great Chefs Cook American". Recipe by Gerard Maras of New Orleans, Louisiana. | |