Chunky Vegetarian Chili #1

INGREDIENTS:

1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes,
-undrained (14 1/2 oz. ea.)
1 cn Kidney beans, rinsed drained
-(16 oz.)
1 cn Pinto beans, rinsed drained
-(15 oz.)
1 cn Whole kernel corn, drained
-(11 oz.)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip