Anita's Tried & True Heart Healthy Recipes

Chunky Vegetarian Chili

Adapted from
12 servings

1/2 c bell peppers, chopped 1 c water 
1/2 c onions, chopped 1 c long-grain white rice 
3 tsps garlic, minced 3 tbsps chili powder 
29 ozs stewed tomatoes 1 1/4 tsps salt 
15 ozs canned dark red kidney beans, undrained 1 1/2 tsps cumin 
16 ozs canned pinto beans, undrained 1 tsp black pepper 
2 c canned corn, drained  
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, salt, cumin, and black pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.
Nutritional Analysis per serving (12 servings total)
Calories 168   %CFF 7 %
Total Fat 1 g   Saturated Fat 0.1 mg
Protein 7 g   Cholesterol 0 g
Carbohydrates 35 g   Sodium 596 mg
Sugars 4 g   Fiber 7 g
2.6 WW Points
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Rated by 4 users (5.0)

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