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Vegetarian Chili with Rice

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Submitted by ttmack

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

15 ½ 448
OUNCES ML/G KIDNEY BEANS, CANNED
drained
15 433.5
OUNCES ML/G GREAT NORTHERN BEANS
drained
8 231.2
OUNCES ML/G TOMATO SAUCE
¾ 177
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML BASIL
crushed *
14 ½ 419.1
OUNCES ML/G TOMATOES
canned, cut up
2 2
CLOVES CLOVES GARLIC
peeled and minced
2 473
CUPS ML RICE
hot, cooked

Directions

Place all ingredients except cooked rice in a large saucepan.

Add 1 cup water.

Tomatoes should be undrained. Bring to boiling, reduce heat.

Simmer covered, for 15 minutes, stirring occasionally.

Top each serving of chili with ½ cup hot cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 643 3% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 405mg 17%
Total Carbohydrate 44g 44%
Dietary Fiber 10g 41%
Sugars g
Protein 49g
Vitamin A 28% Vitamin C 79%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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