Microwave full o'beans chili

Yield: 6 servings

Measure Ingredient
8 larges Garlic cloves; chopped
29 ounces Stewed tomatoes; canned
15 ounces Black beans; canned, drained, rinsed
15 ounces Red kidney beans; canned, drained, rinsed
15 ounces Garbanzo beans; canned, drained, rinsed
3 tablespoons Chili powder
1 tablespoon Ground cumin
2 cups Instant brown rice; uncooked

Combine first 7 ingredients in a large microwave-safe container and microwave on high for 10 minutes or until heated through.

Cook rice according to package directions.

Serve chili over rice and garnish with chopped onions, cilantro, grated cheese, etc.

Per serving: 389½ calories; 3⅒ g fat (6.9% calories from fat); 15.7 g protein, 79⅖ g carbohydrate; 0 mg cholesterol; 971 mg sodium Recipe by: Bon Appetit (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Feb 18, 1999, converted by MM_Buster v2.0l.

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