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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Dried edible soybeans (1/2 lb. = about 3-1/2 C.) (soaked overnight) |
| 1 Tasse | carrots chopped |
| 1/3 Tasse | Red Bell peppers |
| 1/3 Tasse | Green Bell peppers |
| 1/3 Tasse | Yellow Bell peppers |
| 1 Tasse | onions chopped |
| 1 Tasse | celery chopped |
| 3 | cloves garlic minced |
| 2 Dose | Chili-style diced tomatoes (16 ounce cans) |
| 1 Dose | Dark red kidney beans (16 ounce can), drained |
| 2 Esslöffel | Chili con carne seasoning |
| 2 Esslöffel | Seasoned pepper |
| 1 Teelöffel | oregano dried |
| | Low-fat shredded cheese |
| | cilantro fresh, chopped |
| | Fresh chopped onions |
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Place packaged beans in 4-6 cups water and allow to soak overnight. Remove and drain. Soybeans may be frozen for future use. Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all ingredients in crock pot. Stir to blend seasonings. Set on low andcook 8-10 hours.
Serves 8-10. Top with condiments, as desired.
(Per Serving): 159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6 grams saturated fat/0 mg cholesterol/462 mg sodium
Microwave Version: Place water and soaked beans in large microwave dish. Microwave on High for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on High for 30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes. Serves 8-10.
Created by Connie Cahill
Meal-Master format by Karen Mintzias
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