Celebrate fall's arrival with a hearty low-fat low-cost vegetarian Chili recipe. Make this chili a day or two before you plan to serve it as the flavors will truly come out and taste delicious! Put cooked chili in covered container and refrigerate up to 2 days. Reheat and top with rice. Make a double batch and put some chili in the freezer for easy fast meals later.
What You'll Need:
1 15-1/2-ounce can red kidney beans, rinsed and drained
1 15-ounce can great northern beans, rinsed and drained
1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
1 8-ounce can tomato sauce
1 cup water
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash ground red pepper
2 cloves garlic, minced
2 cups hot cooked rice
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: Better Homes and Gardens