Vegetarian Chili with Rice
- 15 1/2 oz Can Red Kidney Beans *
- 8 oz Can Tomato Sauce
- 1/2 c Chopped onion
- 1 ts Sugar
- 14 1/2 oz Can Tomatoes, cut up
- 2 c Hot cooked Rice
- 15 oz Can Great Northern Beans *
- 3/4 c Chopped Green Pepper
- 1 tb Chili powder
- 1/2 ts Dried Basil, crushed
- 2 x Cloves Garlic, minced
* 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 1/2 cup hot cooked rice.
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Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg
cholesterol, 1028 mg sodium, 1339 mg potassium.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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 1/2 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.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
