StepFast’s Fall Recipes

CHILI

1 c. chopped onion
1 c. diced green pepper
1 c. vege-burger, canned or frozen OR re-hydrated bulgur wheat
26.5 oz. can non-chunky style spaghetti sauce
16 oz. can dark red kidney beans, drained and rinsed
14.5 oz. can diced tomatoes with juice
1 T. “No Alarm” chili powder or to taste
¾ c. water

1. Steam onion and green pepper in small amount of water in large sauce pan.
2. Add remaining ingredients and bring to a boil. Turn down and simmer a few minutes.
3. Serve over brown rice, over baked potato or in a bowl with whole wheat bread or crackers..
4.