Yield: 6 servings
|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.