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Makes approximately 6 2-cup servings
(Vegetarian Recipes)


    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, minced (optional)
    • 3½ cups canned tomatoes, undrained, chopped
    • 1 can kidney beans, undrained
    • 1 can Black-eyed Peas, undrained
    • 1 can whole kernel corn, drained
    • 1 cup water
    • 1 cup uncooked rice
    • 1-2 tablespoons chili powder
    • 1½ teaspoons ground cumin (optional)


1. Grease or spray a 3-quart saucepan and sauté green pepper, onion, and garlic over medium-high heat for 5 minutes until tender.

2. Add and blend in the tomatoes, kidney beans, black-eyed peas, corn, water, rice, chili powder, and cumin.

Bring to a boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally.
When serving, may be garnished with lowfat sour cream or plain yogurt, chopped onions, and/or lowfat shredded cheese.

Nutrition Information per serving:

    Calories 313
    Calories from Fat 11
    Total Fat 1.3 g
    Saturated Fat .2 g
    Cholesterol 0 mg
    Sodium 968 mg
    Total Carbohydrate 65 g
    Dietary Fiber 10 g
    Sugar 8 g
    Protein 12 g
    Vitamin A 156 RE
    Vitamin C 38 mg
    Calcium 85 mg
    Iron 4.6 mg

Food & Nutrition Service, USDA
Recipe provided by Taste of Home Magazine



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