Low-fat Vegetarian Chili with Rice
This flavorful meatless chili with a twist is ready for the table in just 25 minutes.
Prep Time:
10 mins
Total Time:
25 mins
Servings:
Makes 4 servings.
Ingredients
-
1 15-1/2-ounce can red kidney beans, rinsed and drained
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1 15-ounce can great northern beans, rinsed and drained
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1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
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1 8-ounce can tomato sauce
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1 cup water
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3/4 cup chopped green sweet pepper
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1/2 cup chopped onion
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1 tablespoon chili powder
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1 teaspoon sugar
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1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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Dash ground red pepper
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2 cloves garlic, minced
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2 cups hot cooked rice
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.
Make-Ahead Tip
Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.
Nutrition information
Calories 377, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 365 mg, Carbohydrate 77 g, Fiber 9 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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