1 medium Green pepper, chopped
1 medium Onion, chopped
3 cl Garlic, minced
1 tbsp Cooking oil
2 can Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1 can Kidney beans, rinsed drained (16 oz.)
1 can Pinto beans, rinsed drained (15 oz.)
1 can Whole kernel corn, drained (11 oz.)
2 1/2 cup Water
1 cup Uncooked long grained rice
1 tbsp To 2 Tb Chili powder
1 1/2 tsp Ground cumin
Directions
In a Dutch oven, saute green pepper, onion and garlic in oil until
tender. Stir in all remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally. If thinner chili is desired, add additional
water. Serves 11.
Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable;
also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate,
7 gm protein, 2 gm fat.
SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93
Servings: 11 sweet ones
Chunky Vegetarian Chili Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Chili; Beans; Soups/Stews
The History of Recipes
Written cooking instructions as a concept can be traced back into antiquity, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, these, old recipes were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of that time. In the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in books on cookery, the majority of which are now in private collections. When we get to the 1900s, cooking books were in great demand, mostly as a result of higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Chunky Vegetarian Chili recipe.
