*  Exported from  MasterCook  *

                         Chunky Vegetarian Chili

Recipe By     : Taste of Home magazine, Oct/Nov 1993
Serving Size  : 11   Preparation Time :0:00
Categories    : Chili                            Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      md            Green pepper -- chopped
  15      oz            Can pinto beans --
                        - rinsed, drained
   1      md            Onion -- chopped
  30      ml            Garlic -- minced
  11      oz            Can whole kernel corn --
                        - drained
   1      tb            Cooking oil
  29      oz            Mexican stewed tomatoes (2 cans)
   2 1/2  c             Water (1 tomato can)
  15      oz            Can kidney beans --
                        - rinsed, drained
   1      tb            Chili powder -- up to 2 tb

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 to 30 minutes or until rice is cooked,
stirring occasionally. If thinner chili is desired, add additional
water.

Yield: 11 Cups

Per cup: 191 Cal, 616 mg Sodium, 0 Cholesterol, 38 g carbs,
7 g protein, 2 g fat

Exchanges: 2 Starch, 2 Vegetable

Posted by: Jim Bodle, Dec 1993


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