Low-Fat Vegetarian Chili With Rice

Lizzie Rodriquez's Note:

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• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 15 ½ ounces canned kidney beans , red, drained and rinsed
• 15 ounces canned great northern beans , drained and rinsed
• 14 ½ ounces canned tomatoes , no-salt-added, diced, undrained
• 8 ounces tomato sauce , can
• 1 cup water
• ¾ cup green bell pepper , sweet, chopped
• ½ cup onion , chopped
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon fresh basil, snipped or ½ teaspoon dried basil , crushed
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 1 dash ground red pepper
• 2 garlic cloves , minced
• 2 cups cooked rice , hot

Directions:

1. In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
2. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
3. Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.

Reviews

[smadie3]

This was really good! It wasn"t a super hot chili, which I like. It also was one of the more soup like chilis I've found.:) Very yummy!

[Chef LillyB]

I made this dish for my meat loving chili man and he really enjoyed! Will be making again