Vegetarian Chili With Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-cal, Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 15 1/2 | oz | Can Red Kidney Beans *, Can Red Kidney Beans * |
| 8 | oz | Can Tomato Sauce |
| 1/2 | c | Chopped onion |
| 1 | t | Sugar |
| 14 1/2 | oz | Can Tomatoes, cut up |
| 2 | c | Hot cooked Rice |
| 15 | oz | Can Great Northern Beans * |
| 3/4 | c | Chopped Green Pepper |
| 1 | T | Chili powder |
| 1/2 | t | Dried Basil, crushed |
| 2 | Cloves Garlic, minced |
INSTRUCTIONS
drained Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat. Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tobasco sauce at this point. Top each serving of chili with 1/2 cup hot cooked rice. ********************************************************** Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg cholesterol, 1028 mg sodium, 1339 mg potassium. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 764.9mg
Potassium: 1189mg
Carbohydrates: 73.3g
Fiber: 14.8g
Sugar: 9.6g
Protein: 18g