| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Vegetarian |
Beans and l, Rices and g, Vegetarian |
6 |
servings |
INGREDIENTS
| 15 |
oz |
Vegetarian chili; Health Valley |
| 4 |
oz |
Chopped green chiles; drained |
| 1 3/4 |
c |
Instant brown rice; Shaw's Brand |
| 1 |
ts |
Chili powder |
| 14 1/2 |
oz |
Fat-free chicken broth |
| 14 1/2 |
oz |
Canned black beans; Progresso, drained and rinsed |
| 14 1/2 |
oz |
Stewed tomatoes |
| 1/2 |
c |
Salsa Bobo; * see note |
INSTRUCTIONS
This is a salsa from D. L. Jardine's
Combine all ingredients and cook 10 minutes. Cover and let stand for 5
minutes.
Submitted by: Judy Demshar
PER SERVING: CALORIES 242 FAT 5.7g SATURATED FAT 0.08g SODIUM 960mg
CARBOHYDRATE 36g PROTEIN 13g CHOLESTEROL 0mg FIBER 9.9g Exchange: 2 lean
meat, 2 carbohydrate (2 starch, 1 vegetable)
Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili
such as Health Valley. Health Valley brand vegetarian chili will reduce the
sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6%
calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg
Sodium
Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Apr 25,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Either Jesus pays or you do”