Vegetarian chili with rice

4 servings

Ingredients

Quantity Ingredient
15½ ounce Can Red Kidney Beans *
8 ounces Can Tomato Sauce
½ cup Chopped onion
1 teaspoon Sugar
14½ ounce Can Tomatoes, cut up
2 cups Hot cooked Rice
15 ounces Can Great Northern Beans *
¾ cup Chopped Green Pepper
1 tablespoon Chili powder
½ teaspoon Dried Basil, crushed
2 xes Cloves Garlic, minced

Directions

* 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 ½ 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.

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