VEGETABLE CHILI

INGREDIENTS:

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

HOW TO COOK:
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