Recipe of the Week!
Vegetarian Chili

Nutritional Information (serves 8):

Calories: 250
Fat: 3 grams
Carbohydrates: 47 grams
Fiber: 8 grams
Protein: 8 grams

Ingredients:
1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp. vegetable oil
  2 14.5 oz. cans Mexican-style tomatoes, undrained
  1 15 oz. can pinto beans, drained and rinsed
  1 15 oz. can kidney beans, drained and rinsed
  1 11 oz. can whole kernel corn, drained and rinsed
  2 1/2 cups water
  1 cup uncooked rice
  2 Tbsp. chili powder
  1 1/2 tsp. ground cumin

Sauté green pepper, onion and garlic in 3-qt saucepan over medium heat 5 minutes or until tender.  Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well, bring to a boil.  Reduce heat; cover and simmer for 30 minutes, stirring occasionally.  To serve, top with fat-free sour cream, if desired.

 Here is an easy and delicious vegetarian option!  Pair the chili with a crisp green salad for a complete meal.