Sunday, February 24, 2013



4 cloves garlic, crushed
1 medium onion, chopped
1 medium (200g) carrot, diced
2 cups cooked red kidney beans
1 ear (300g) fresh corn, shredded into kernels
3 medium (350g) eggplants, dices and soaked in water
1-1/2 Tbsp. chili powder
1 can (385g) Spaghetti Sauce, Italian Style
1 Tbsp. Chili Ketchup

1. Sauté garlic, onions and corn. Simmer for 15 minutes.

2. Add carrots, kidney beans, eggplants and 1-1/2 cups water.

3. Season with ½ tsp. iodized salt (or 1-1/2 tsp. rock salt), ¼ tsp. pepper and chili powder. Simmer for 15 minutes.

4. Add spaghetti sauce and chili ketchup. Simmer for another 10 minutes.

Note: To save time, effort and energy, double or triple the recipe. Divide into recipe portions, then freeze. To serve, simply thaw and heat.
Makes 9 Servings

Nutrition Facts:
99% Less Cholesterol than regular chili

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