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Low-Fat Vegetarian Chili with Rice




Source of Recipe


bhg


List of Ingredients




• 1 15-1/2-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can great northern beans, rinsed and drained
• 1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
• 1 8-ounce can tomato sauce
• 1 cup water
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Dash ground red pepper
• 2 cloves garlic, minced
• 2 cups hot cooked rice


Recipe



1. In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

2. Top each serving of chili with 1/2 cup hot cooked rice.

Makes 4 servings.

Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.