Jamaican chili

6 servings

Ingredients

Quantity Ingredient
x Vegetable cooking spray
1 teaspoon Olive oil
1½ cup Chopped onion
2 eaches Cloves garlic; crushed
2½ cup Chopped sweet yellow pepper
1 tablespoon Ground cumin
1 tablespoon Hot Hungarian paprika
1 tablespoon Chili powder
2 teaspoons Sugar
½ teaspoon Salt
¼ teaspoon Ground cloves
2 cans (14.5-oz.) No-salt-added stewed tomatoes; undrained
1 can (15-oz.) kidney beans; drained
1 can (15-oz.?) cannellini beans; drained
1 can (15-oz.) black beans; drained
1 cup Water
2 tablespoons No-salt-added tomato paste
2 tablespoons Balsamic vinegar
¼ cup (plus 2 Tbsp) Minced fresh cilantro

Directions

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and garlic; saute 3 minutes. Add pepper; saute until tender. Add cumin and next 5 ingredients; saute 1 minute.

Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in vinegar. Sprinkle with cilantro. Yield: 6 (1-⅔ cup) servings (12% calories from fat).

PER SERVING: CALORIES 266; FAT 2.5g; CARB 50.0g; PROTEIN 14.3g; CHOLESTEROL 0mg; SODIUM 554mg.

From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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