Fat-Free Chili Beans
Yield
4 servingsPrep
5 minCook
30 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 2 | large |
carrots
cut in bite size pieces |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | x |
spices
to taste, chili powder, cheyene peper, black peper, hot peper sauce, etc. |
* |
| 1 | can |
tomato paste
|
|
| 3 | cans |
tomato sauce
|
*
|
| 1 | cup |
brown rice
|
|
| 1 | cup |
red kidney beans
or pinto |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 2 | large |
carrots
cut in bite size pieces |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | x |
spices
to taste, chili powder, cheyene peper, black peper, hot peper sauce, etc. |
* |
| 1 | can |
tomato paste
|
|
| 3 | cans |
tomato sauce
|
*
|
| 237 | ml |
brown rice
|
|
| 237 | ml |
red kidney beans
or pinto |
|
Directions
Boil onions, carrots, and garlic in ½ cup of water until tender.
Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so.
Add rice and beans.
Simmer for an additional 15 minutes.
Note: This recipe is very flexible.
Feel free to add any additional vegetables or spices.
