| 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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”