Chunky vegetarian chili
11 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Green pepper; chopped |
| 1 | medium | Onion; chopped |
| 3 | cloves | Garlic; minced |
| 1 | tablespoon | Cooking oil |
| 2 | cans | Mexican stewed tomatoes, undrained (14 1/2 oz. ea.) |
| 1 | can | Kidney beans, rinsed drained (16 oz.) |
| 1 | can | Pinto beans, rinsed drained (15 oz.) |
| 1 | can | Whole kernel corn, drained (11 oz.) |
| 2½ | cup | Water |
| 1 | cup | Uncooked long grained rice |
| 1 | tablespoon | To 2 Tb Chili powder |
| 1½ | teaspoon | Ground cumin |
Directions
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.
Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable; also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat.
SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93