Chunky vegetarian chili

Yield: 11 sweet ones

Measure 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

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

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