Vegetarian Chili With Rice Recipe

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Vegetarian Chili With Rice Ingredients

15 1/2 oz can red kidney beans *
15 oz can great northern beans *
8 oz can tomato sauce
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tbsp chili powder
1 tsp sugar
1/2 tsp dried basil, crushed
14 1/2 oz can tomatoes, cut up
2 cloves garlic, minced
2 cup hot cooked rice

A Recipe for
Vegetarian Chili With Rice

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Vegetarian Chili With Rice recipe is one of many in our Meal Category.

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Vegetarian Chili With Rice Recipe
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This is a recipe for Vegetarian Chili With Rice from the recipe cookbook of Recipes-to-go (Meal)

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Vegetarian Chili With Rice

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Vegetarian Chili With Rice Directions

* drained Place all ingredients except cooked rice in a large
saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to
boiling, reduce heat. Simmer. covered, for 15 minutes, stirring
occasionally. I like to add a shot of Tabasco sauce at this point.
Top each serving of chili with 1/2 cup hot cooked rice.

Serves: 4

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Vegetarian Chili With Rice Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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