MM: Chunky Vegetarian Chili
---------- Recipe via Meal-Master (tm) v8.05
Title: Chunky Vegetarian Chili
Categories: Diabetic, Vegetarian, Soup, Vegetables
Yield: 11 Sweet ones
1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes,
-undrained (14 1/2 oz. ea.)
1 cn Kidney beans, rinsed drained
-(16 oz.)
1 cn Pinto beans, rinsed drained
-(15 oz.)
1 cn Whole kernel corn, drained
-(11 oz.)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic
in oil until tender. Stir in all remaining
ingredients; bring to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until rice is cooked,
stirring occasionally. If thinner chili is desired,
add additional water. Serves 11.
Diabetic Exchanges: One serving (1 cup) equals 2
starch, 2 vegetable; also, 191 Calories, 616 mg
Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm
protein, 2 gm fat.
SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY:
Jim Bodle 12/93
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