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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Heat oil in large saucepan over medium-high heat. Add onion, bell pepper,
celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans,
corn, water, rice and seasonings, bring to a simmer. Cover and cook over
medium-low heat until rice is tender, stirring occasionally near end of
cooking, about 35-40 minutes. Remove chili from heat, let stand for 10
minutes before serving.
Ladle into bowls and if desired, serve with fresh bread and a tossed salad.
Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g
Fiber: 14.4g Sodium: 259mg
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