Title: Fat-Free Chili Beans
Categories: Digest Sept
Yield: 1 Servings

2	lg	Onions, chopped
2	lg	Carrots, cut in bite size
		Pieces
4		Garlic cloves, chopped
	x	Spices to your taste (chili
		Powder, cheyene peper, black
		Paper, hot peper
		Sauce, or anything else you
		Would like to add)
1	cn	Tomato paste
3	lg	Cans tomato sauce
1	c	Pre-cooked brown rice
1	c	Kidney or pinto beans

Boil onions, carrots, and garlic in 1/2 cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servings.

This recipe is VERY flexible. It is different every time I make it. Please feel free to add any additional vegies or spices.

Please let me know if you like it.

From: terri@vt.edu (Terri Whaling). Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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