Vegetarian chili with rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15½ | ounce | Can Red Kidney Beans * |
| 8 | ounces | Can Tomato Sauce |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Sugar |
| 14½ | ounce | Can Tomatoes, cut up |
| 2 | cups | Hot cooked Rice |
| 15 | ounces | Can Great Northern Beans * |
| ¾ | cup | Chopped Green Pepper |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Dried Basil, crushed |
| 2 | xes | Cloves Garlic, minced |
Directions
* drained
Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat. Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tobasco sauce at this point.
Top each serving of chili with ½ cup hot cooked rice.
********************************************************** Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg cholesterol, 1028 mg sodium, 1339 mg potassium.