Vegetarian Chili With Rice
|Canned red kidney beans||15 1⁄2 Ounce, drained (1 Can)|
|Canned great northern beans||15 Ounce, drained (1 Can)|
|Canned tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chili powder||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic||2 Clove (10 gm), minced|
|Hot cooked rice||2 Cup (32 tbs)|
In a large saucepan combine kidney beans, great northern beans, un drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with 1/2 cup hot cooked rice.