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Country Chili

soups, chili, beans, vegetarian, diabetic

1 large onion; chopped
1 centiliter garlic; chopped
1 tablespoon margarine; reduced-calorie melted
1 teaspoon salt
1 teaspoon whole basil; dried
1 teaspoon chili powder
1/2 teaspoon whole oregano; dried
1/2 teaspoon whole thyme; dried
1/4 teaspoon pepper
16 oz (1 cn) tomatoes, undrained and chop; ped
8 oz red kidney beans, undrained

Saute onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg; CAR: 13gm; PRO: 3gm; FAT: 1gm; SOD: 811 mg; Source. All New Cookbook for the Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Yield: 6 sweet ones

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