| 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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