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first_imgLow-fat Vegetarian Chili with Rice.For a meal just moments from start to finish, try meatless chili for a low-fat, zero-cholesterol, vegetarian supper on a busy day.The chili pairs with hot, cooked rice for a filling meal using seasonings that will pack a little punch.This chili is actually better on day two or three, so consider making it ahead and taking the next day off from cooking!Ingredients:1 15-1/2-ounce can red kidney beans, rinsed and drained1 15-ounce can great northern beans, rinsed and drained1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up1 8-ounce can tomato sauce1 cup water3/4 cup chopped green sweet pepper1/2 cup chopped onion1 tablespoon chili powder1 teaspoon sugar1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed1/2 teaspoon ground cumin1/4 teaspoon saltDash ground red pepper2 cloves garlic, minced2 cups hot cooked rice Directions: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.Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice. Recipe source:Better Homes & Gardens Share Sharing is caring! Food & DiningLifestyle Low-fat Vegetarian Chili with Rice. by: – July 7, 2011center_img Share Share 25 Views   no discussions Tweetlast_img read more