| Vegetarian Chili w/Rice
15 1/2 ounce can of Red Kidney Beans *
8 ounce can of Tomato Sauce
1/2 cup of chopped onion
1 teaspoon of sugar
14 1/2 ounce can of tomatoes, cut up
2 cups of hot cooked Rice
15 ounce can of Great Northern Beans, drained
3/4 cup of chopped Green Pepper
1 tablespoon of Chili powder
1/2 teaspoon of Dried Basil, crushed
2 Cloves Garlic, minced |
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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 Tabasco sauce at this point. Top each serving of chili with 1/2 cup hot cooked rice. Serves 4
********************************************************** Per
serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg
cholesterol, 1028 mg sodium, 1339 mg potassium.
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