Another Chili recipe! This one is from Better Homes and Gardens New Dieter’s Cook Book (ISBN 0-696-01974-4). Because I’m trying to eat less animal products I wanted to try this one.
Vegetarian Chili with Rice
1 15 ½ oz can red kidney beans, drained
1 15 oz can great northern beans, drained
1 14 ½ oz can tomatoes, cut up
1 8 oz can tomato sauce
¾ cup chopped green pepper
½ cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
½ teaspoon dried basil, crushed
2 cloves garlic, minced
2 cups hot cooked rice
In a large saucepan combine kidney beans, great northern beans, un-drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice. Makes 4 servings.
Changes and Shortcuts: I used a packet of stevia instead of the sugar and that’s about it.
Results: Not my favorite, but good! This is a really quick recipe. I also made a batch of refrigerator biscuits while the chili was simmering. This was a nice meal for a cool fall night.
Keeper? Yes
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