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Apr 16, 2010

Vegetarian Chili with Rice

Servings: 4


1 - 15-1/2oz can red kidney beans, rinsed, and drained

1 - 15 oz can great northern beans, rinsed and drained

1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up

1 - 8oz can low-sodium tomato sauce

1 cup water

3/4 cup chopped green sweet pepper

1/2 cup chopped onion

1 Tbsp. chili powder

1 tsp. sugar

1 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed

1/2 tsp. ground cumin

1/4 tsp. salt

Dash ground red pepper

2 cloves garlic, minced

2 cups hot cooked rice


In a large saucepan, combine beans, undrained tomatoes, tomato sauce, water, sweet pepper,

onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic

Bring to boiling; reduce heat.

Simmer, covered, about 15 minutes, stirring occasionally.

Top each serving of chili with 1/2 cup of the hot cooked rice.