Low-Fat Vegetarian Chili With Rice

Ingredients

• 15 1/2 ounces canned kidney beans, red, drained and rinsed
• 15 ounces canned great northern beans, drained and rinsed
• 14 1/2 ounces canned tomatoes, no-salt-added, diced, undrained
• 8 ounces tomato sauce, can
• 1 cup water
• 3/4 cup green bell pepper, sweet, chopped
• 1/2 cup onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon fresh basil, snipped or 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 dash ground red pepper
• 2 garlic cloves, minced
• 2 cups cooked rice, hot

Directions

1. 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. 2

   Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.

3. 3

   Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.