Anita's Tried & True Heart Healthy Recipes

Chunky Vegetarian Chili #2

Adapted from
10 servings

1/2 c onions, chopped  11 ozs canned corn, drained 
1/2 c bell peppers, chopped  2 1/2 c water 
29 ozs Mexican style stewed tomatoes, undrained and cut up  1 c long-grain white rice, uncooked 
15 ozs canned dark red kidney beans, drained  2 tbsps chili powder 
15 ozs canned pinto beans, drained  
In a large saucepan, cook onions and peppers until tender. Stir in tomatoes, beans, corn, water, rice, and chili powder. Mix well. Cover and bring a boil. Reduce heat and simmer 30 minutes , or until rice is done, stirring occasionally.
Nutritional Analysis per serving (10 servings total)
Calories 195   %CFF 6 %
Total Fat 1.0 g   Saturated Fat 0.0 mg
Protein 7 g   Cholesterol 0 g
Carbohydrates 41 g   Sodium 488 mg
Sugars 6 g   Fiber 8 g

3.2 WW Points
Average Rating Rate It
ttttt
Rated by 0 users

Back Email To A Friend Print Recipe Add To My Recipe Box
  
New
Quick Poll
What feature would you like to see added to this site?
Recipe measurements available in metric.
To store your own recipes for your use only.
To calculate nutrition for recipes you enter.
To post comments about a recipe for public view.
Vote View Results
View Past Polls
Have an idea for a poll?
Please let me know!