Anita's Tried & True Heart Healthy Recipes

Chunky Vegetarian Chili

Adapted from
8 servings

1 cup bell peppers, chopped 10 ozs frozen corn, thawed 
1 c onions, chopped 1 c water 
1 tsp garlic, minced 6 ozs long-grain white rice 
29 ozs Mexican style stewed tomatoes, undrained 2 tbsps chili powder 
15 ozs canned dark red kidney beans, undrained 1/2 tsp salt 
16 ozs canned pinto beans, undrained  
In a large saucepan over medium heat, cook bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.
Nutritional Analysis per serving (8 servings total)
Calories 247   %CFF 6 %
Total Fat 1 g   Saturated Fat 0.0 mg
Protein 10 g   Cholesterol 0 g
Carbohydrates 52 g   Sodium 762 mg
Sugars 10 g   Fiber 10 g
4.2 WW Points
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Rated by 4 users (5.0)

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