Title: Country Chili
Categories: Diabetic Bean Soup Chili Vegetarian
Yield: 6 Sweet ones

1	lg	Onion; chopped
1	cl	Garlic; chopped
1	tb	Margarine; reduced-calorie melted
1	ts	Salt;
1	ts	Whole basil; dried
1	ts	Chili powder;
1/2	ts	Whole oregano; dried
1/2	ts	Whole thyme; dried
1/4	ts	Pepper
16	oz	(1 cn) tomatoes, undrained and chopped
8	oz	Red Kidney beans, undrained

Saute onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg; CAR: 13gm; PRO: 3gm; FAT: 1gm; SOD: 811 mg;

Source. All New Cookbook for the Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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