…And then there were four. Feel free to try this before the big game…while watching the Packers vs. Giants on the frozen tundra of Lambo field; or while seeing if the Patriots can keep the perfect season alive against the Chargers.

A truly one-pot meal; this hearty vegetarian chili will satisfy the biggest of appetites. Make a lot, because it is even better the next day!

Ingredients
Four medium onions, chopped and peeled
One green bell pepper, chopped
3 tablespoons oil
1 tablespoon mustard seed
Two, 15.25-oz cans kidney beans, undrained
One, 14.5-oz. can whole tomatoes, undrained
10 ounces trimmed, sliced mushrooms
Three carrots, peeled and diced
One, 6-oz. can tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon baking cocoa
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

Directions:
Cook onions and bell pepper in oil in a large stockpot over medium-high heat, stirring occasionally until onions are golden and bell pepper is soft. Add mustard seed; cook for 1 minute, stirring. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered while stirring often for about 40 minutes or until most of the liquid has cooked away and chili has thickened. Serve hot with heated corn tortillas.

Recipe makes six servings.

Nutrition Information per Serving: Calories: 300,  Calories from Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 870mg, Carbohydrates 47g, Dietary Fiber 11g

In This Issue:
New Years Resolutions (Team in Training)
Start Laughing
No Laughing Matter
Recipe: Super Bowl Chili

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