Title: Fat-free chili beans
 Categories: Digest, Sept.
      Yield: 1 Servings
 
      2 lg Onions, chopped
      2 lg Carrots, cut in bite size
           Pieces
      4    Garlic cloves, chopped
        x  Spices to your taste (chili
           Powder, cheyene peper, black
           Paper, hot peper
           Sauce, or anything else you
           Would like to add)
      1 cn Tomato paste
      3 lg Cans tomato sauce
      1 c  Pre-cooked brown rice
      1 c  Kidney or pinto beans
 
  Boil onions, carrots, and garlic in 1/2 cup of water until tender.
  Add spices, tomato sauce, and tomato paste, and simmer on medium-low
  heat for 15 minutes or so.  Add rice and beans.  Simmer for an
  additional 15 minutes.   Makes about 4 servings.
  
  This recipe is VERY flexible.  It is different every time I make it.
  Please feel free to add any additional vegies or spices.
  
  Please let me know if you like it.
  
  From: terri@vt.edu (Terri Whaling). Fatfree Digest [Volume 10 Issue
  35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV