| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Diabetic, Vegetarian, Chili, Beans, Soups/stews | 11 | Sweet ones |
INGREDIENTS
| 1 | md | Green pepper; chopped |
| 1 | md | Onion; chopped |
| 3 | cl | Garlic; minced |
| 1 | tb | Cooking oil |
| 2 | cn | Mexican stewed tomatoes, undrained (14 1/2 oz. ea.) |
| 1 | cn | Kidney beans, rinsed drained (16 oz.) |
| 1 | cn | Pinto beans, rinsed drained (15 oz.) |
| 1 | cn | Whole kernel corn, drained (11 oz.) |
| 2 1/2 | c | Water |
| 1 | c | Uncooked long grained rice |
| 1 | tb | To 2 Tb Chili powder |
| 1 1/2 | ts | Ground cumin |
INSTRUCTIONS
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11. Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable; also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat. SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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