Recipe for Week of February
11, 2002
Vegetarian Chili (Makes eight, 1.5 cup servings)
Ingredients:
- 14.5 oz can diced tomatoes with green chilies
- 8 oz can low sodium tomato sauce
- 2, 15 oz cans red kidney beans (rinsed)
- 11 oz can whole kernel corn (rinsed)
- 10 oz frozen chopped spinach
- 2 raw carrots (chopped)
- 1 medium onion (chopped)
- 4 cloves of garlic (minced)
- 1 Tb. chili powder
- 3 tsp. cumin
- 1 Tb olive or canola oil
- 1.5 cups grated mozzarella cheese
- 1.5 cups white rice
Preparation Instructions:
1. Heat oil over medium heat in 6 quart saucepan. Add chopped onion and garlic. Cook until onions are tender. Add cumin and stir constantly for about 1 minute.
2. Add remaining ingredients except for cheese and white rice. Add 1 cup of water. Simmer for 30 minutes.
3. In a 2 qt saucepan, boil 3 cups of water. Add 1.5 cups of rice to boiled water. reduce heat and simmer for 20 minutes.
4. When ready, place chili in bowl with 1/2 cup of rice and top with 1/4 cup grated cheese.
