Title: Chunky Vegetarian Chili
Categories: Diabetic Vegetarian Chili Bean Soup
Yield: 11 Sweet ones

1	md	Green pepper; chopped
1	md	Onion; chopped
3	cl	Garlic; minced
1	tb	Cooking oil
2	cn	Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1	cn	Kidney beans, rinsed drained (16 oz.)
1	cn	Pinto beans, rinsed drained (15 oz.)
1	cn	Whole kernel corn, drained (11 oz.)
2 1/2	c	Water
1	c	Uncooked long grained rice
1	tb	To 2 Tb Chili powder
1 1/2	ts	Ground cumin

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.

Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable; also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat.

SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93

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