Chunky Vegetarian Chili

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Title: Chunky Vegetarian Chili
Categories: Diabetic, Vegetarian, Chili, Beans, Soups/stews
Yield: 11 sweet ones

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