Vegetarian Chili with Rice
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
kidney beans, canned
drained |
|
| 15 | ounces |
great northern beans
drained |
|
| 8 | ounces |
tomato sauce
|
|
| ¾ | cup |
green bell peppers
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
basil
crushed |
*
|
| 14 ½ | ounces |
tomatoes
canned, cut up |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | cups |
rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
kidney beans, canned
drained |
|
| 433.5 | ml/g |
great northern beans
drained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 177 | ml |
green bell peppers
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
basil
crushed |
*
|
| 419.1 | ml/g |
tomatoes
canned, cut up |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 473 | 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.
