Vegetarian Chili with Rice
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.