Low-Fat Vegetarian Chili with Rice

Ingredients

• 1 15-1/2 oz. can red kidney beans, rinsed and drained
• 1 15 oz. can great northern beans, rinsed and drained
• 1 14-1/2 oz. low-sodium tomatoes, undrained and cut up
• 1 8 oz. can tomato sauce
• 1 cup water
• 3/4 cup chopped green (sweet-optional) pepper
• 1/2 cup chopped onion
• 1 Tbsp. chili powder
• 1 tsp. sugar
• 1 tsp. snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• Dash ground red pepper
• 2 cloves garlic, minced
• 2 cups hot cooked rice

Directions

1. 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.
2. Top each serving or chili with 1/2 cup cooked rice. Makes 4 servings
3. Make-Ahead Tip: Prepare chili. Transfer to refrigerator container, cover and chill up to 2 days. Reheat and top with rice.

Source: This recipe was on the web but I don't have the URL. This is a great recipe. I made this earlier in the week and both vegetarians and meat eaters enjoyed it.

Editor's Note: We found the recipe online here:

• http://www.bakespace.com/index.php?mode=listing&act=show&lst_id=22639