Low-Fat Vegetarian Chili With Rice |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
15 1/2 ounces canned kidney beans, red, drained and rinsed |
15 ounces canned great northern beans, drained and rinsed |
14 1/2 ounces canned tomatoes, no-salt-added, diced, undrained |
8 ounces tomato sauce, can |
1 cup water |
3/4 cup green bell pepper, sweet, chopped |
1/2 cup onion, chopped |
1 tablespoon chili powder |
1 teaspoon sugar |
1 teaspoon fresh basil, snipped or 1/2 teaspoon dried basil, crushed |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 dash ground red pepper |
2 garlic cloves, minced |
2 cups cooked rice, hot |
Directions:
1. In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
2. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
3. Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.
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