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Chunky Vegetarian Chili

soups, chili, beans, vegetarian, diabetic

1 medium green pepper; chopped
1 medium onion; chopped
3 centiliter garlic; minced
1 tablespoon cooking oil
2 can mexican stewed tomatoes, undrained; (14 1/2 oz. ea.)
1 can kidney beans, rinsed drained (16 oz; .)
1 can pinto beans, rinsed drained (15 oz.; )
1 can whole kernel corn, drained (11 oz.)
2 1/2 cup water
1 cup uncooked long grained rice
1 tablespoon to 2 tb chili powder
1 1/2 teaspoon ground cumin

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11. Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable; also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat. SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93

Yield: 11 sweet ones

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