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Vegetarian Bean and Rice Chili Recipe

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This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:11 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 11 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin

Nutritional Facts

Nutritional Analysis: One 1-cup serving equals 191 calories, 616 mg sodium, 0 cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 2 vegetable

Directions

  1. 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. Yield: 11 servings.
Originally published as Vegetarian Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p106

Nutritional Facts

Nutritional Analysis: One 1-cup serving equals 191 calories, 616 mg sodium, 0 cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 2 vegetable

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