Title: Vegetarian Chili with Rice
Categories: Diet Entree Vegetable
Yield: 4 Servings

15 1/2	oz	Can Red Kidney Beans *
8	oz	Can Tomato Sauce
1/2	c	Chopped onion
1	ts	Sugar
14 1/2	oz	Can Tomatoes, cut up
2	c	Hot cooked Rice
15	oz	Can Great Northern Beans *
3/4	c	Chopped Green Pepper
1	tb	Chili powder
1/2	ts	Dried Basil, crushed
2	x	Cloves Garlic, minced

* drained

Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat. Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tobasco sauce at this point. Top each serving of chili with 1/2 cup hot cooked rice. ********************************************************** Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg cholesterol, 1028 mg sodium, 1339 mg potassium.

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