This recipe my mom got out of the newspaper when I was in the 7th grade. She had no idea what to feed a vegetarian and needed all of the help she could get! Over the years, I have tweaked the recipe and my sorority used it for a chili cookoff. We won! It is always a crowd pleaser and gets great reviews!
2 cans (16oz each) of kidney beans
1 can (1lb and 12oz) Italian plum tomatoes
1 cup chopped onion
1 cup green pepper, cut into 1/2 inch squares
1 clove of garlic crushed (can substitute minced if needed)
1 1/2 tablespoons of chili powder
1 cup raw brown rice or for those wanting lower carb options and no foamies due to RNY issues, substitute with 1 cup bulgur wheat (my favorite)
1 1/2 cup of water
Put beans, tomatoes, onion, green pepper, garlic, chili in large pot. Bring to a boil, lower heat, cover and simmer for 30 mins. Stir occasionally. Add rice (or bulgur) and water. Cover and simmer 30 additional minutes (45 min for brown rice). Makes 10 servings, 185 calories with bulgur, 10 calories more with rice. This dish freezes well!
2 cans (16oz each) of kidney beans
1 can (1lb and 12oz) Italian plum tomatoes
1 cup chopped onion
1 cup green pepper, cut into 1/2 inch squares
1 clove of garlic crushed (can substitute minced if needed)
1 1/2 tablespoons of chili powder
1 cup raw brown rice or for those wanting lower carb options and no foamies due to RNY issues, substitute with 1 cup bulgur wheat (my favorite)
1 1/2 cup of water
Put beans, tomatoes, onion, green pepper, garlic, chili in large pot. Bring to a boil, lower heat, cover and simmer for 30 mins. Stir occasionally. Add rice (or bulgur) and water. Cover and simmer 30 additional minutes (45 min for brown rice). Makes 10 servings, 185 calories with bulgur, 10 calories more with rice. This dish freezes well!
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