Low-fat Vegetarian Chili with Rice
- 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.
- Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
From the Test Kitchen
Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.
Nutrition Facts (Low-fat Vegetarian Chili with Rice)
- Per serving:
- 377 kcal ,
- 2 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 365 mg sodium ,
- 77 g carb. ,
- 9 g fiber ,
- 20 g pro.