Vegetarian Chili
Ingredients:
2 medium potatoes (about 10 oz)
1 medium onion
1 small yellow bell pepper
1 can (15-16 oz) garbanzo beans
1 can (15-16 oz) kidney beans
1 can (8 oz) tomato sauce
1 can (28 oz) whole tomatoes, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 medium zucchini
Directions:
Scrub potatoes thoroughly with a vegetable brush but do not peel. Cut the potatoes into cubes that are 1/2 inch or slightly larger. Peel and chop the onion. Place the potatoes and onion in the Dutch oven.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop the bell pepper into small pieces. Add to the Dutch oven.
Drain the garbanzo and kidney beans in a strainer and rinse with cool water. Add to the Dutch oven.
Add the tomatoes with their liquid, the tomato sauce, chili powder and cumin to the Dutch oven. Heat to boiling over high heat, breaking up the tomatoes with a fork and stirring occasionally.
Once chili is boiling, reduce heat just enough so chili bubbles gently. Cover and cook 10 minutes.
While chili is cooking, cut the zucchini into 1/2 inch slices. Stir zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with a fork.
Serve hot.
Yield: 8 Servings.
Nutrition Information: Each serving contains approximately: Calories 195, Fat 1g, Saturated fat 0g, Cholesterol 0mg, Sodium 24mg, Carbohydrate 39g, Dietary fiber 9g, Protein 9g.
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Bill and I have maintained 50 and 25 pound weight losses, respectively. We have cut back and eliminated several medications. Specifically, Bill has cut his insulin down to 15 units compared to the 70 he was taking per day before coming to the Rice Diet Program.
