Lunch

Bean and Rice Chili is for Lunch.

Bean and Rice Chili takes 15 minutes to prepare.

Bean and Rice Chili takes 25 minutes to cook.

Bean and Rice Chili makes 6 servings.

The ingredients for Bean and Rice Chili are:

1 Can Black Beans, rinsed
1 can Dark Red Kidney Beans, rinsed
1 can El Paso Green Chilies
1/4 small head red cabbage, chopped
1 med sweet onion, chopped
1 can Del Monte Organic Diced Tomatoes
1 5 oz pkg Mahatma Saffron Yellow Rice
2 T. Olive Oil
2 tsp Penzey's Arizona Dreaming spices (no salt)
1 3/4 Cup water

Here is how you make Bean and Rice Chili:

Chop cabbage and onions. Saute in large skillet with olive oil. Rinse the beans, add to the skillet, along with tomatoes, green chilies, rice, and water. Cover, bring to a boil with medium heat, then turn to low and simmer for 20 minutes. Turn off heat, let set for five minutes, serve. Servings: 6 1-cup servings. Number of Servings: 6Recipe submitted by SparkPeople user LADYWOLF55.

The nutritional information for Bean and Rice Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 293.6

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 591.0 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 12.1 g
• Protein: 12.3 g

The dietary needs meet for Bean and Rice Chili is Vegetarian