Vegetarian Chili

This is a favorite recipe I found in college. Not all of my recipes will be this detailed, all the info is included on this ratty old piece of magazine in my recipe binder.

It is dated 9/1/98 and it's from Woman's Day
Prep: 3 min Cook 10 min
Cost per serving (in 1998) $1.38

2 cups uncooked instant brown rice
2 cans (10 oz each) dices tomatoes and green chilis
1 can (about 19 oz) black beans, rinsed
1 can (15 oz) corn and red peppers (southwest style)
1/4 cup tomato paste
3 Tbsp lime juice

Optional toppings - sour cream, cilantro, grated cheese

1 - Cook rice as directed on package. Remove from heat, stir, then cover and let stand 5 minutes.
2 - Meanwhile heat remaining ingredients in a covered saucepan, stirring occasionally, 8 minutes or until slightly thickened.
3 - Fluff rice with a fork. Serve with chili and Toppings.

Serves 4. Per Serving (without Toppings): 339 cal, 12 g pro, 72 g car, 10 g fiber, 3 g fat (0 g saturated fat), 0 mg chol, 1,028 mg sod.

I have a relatively picky husband and 3 small who kids who will all eat this!