Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.
Nutritional Facts: 3/4 chili with 1/2 cup cooked brown rice (calculated without optional toppings) equals 326 calories, 5 g fat (1 g saturated fat), 41 mg cholesterol, 411 mg sodium, 50 g carbohydrate, 10 g fiber, 21 g protein.