| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Dutch | Soups, Main dish | 8 | Servings |
INGREDIENTS
| 1/2 | c | Chopped green bell pepper |
| 1/4 | c | Chopped onion |
| 1 | sm | Garlic clove; minced |
| 1 | tb | Vegetable oil |
| 30 | oz | Van Camp's Red Kidney Beans (Dark or Light), drained |
| 28 | oz | Canned tomatoes; undrained cut into pieces |
| 13 3/4 | oz | Single strength beef broth |
| 12 | oz | Canned tomato juice |
| 10 | oz | Frozen corn |
| 1 | tb | Chili powder |
| 1 | tb | Sugar (optional) |
| 1 | ts | Cumin |
| 4 | oz | Shredded cheddar cheese |
INSTRUCTIONS
In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese. Eight 1-1/2 cup servings Nutritional Analysis per serving: * calories 239 * carbohydrates 32 g * protein 12 g * fat 7 g * calcium 149 mg * sodium 810 mg * cholesterol 15 mg * dietary fiber 8 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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