Title: Chunky vegetarian chili
 Categories: Diabetic, Vegetarian, Chili, Beans, Soups/stews
      Yield: 11 Sweet ones
 
      1 md Green pepper; chopped
      1 md Onion; chopped
      3 cl Garlic; minced
      1 tb Cooking oil
      2 cn Mexican stewed tomatoes,
           -undrained (14 1/2 oz. ea.)
      1 cn Kidney beans, rinsed drained
           -(16 oz.)
      1 cn Pinto beans, rinsed drained
           -(15 oz.)
      1 cn Whole kernel corn, drained
           -(11 oz.)
  2 1/2 c  Water
      1 c  Uncooked long grained rice
      1 tb To 2 Tb Chili powder
  1 1/2 ts Ground cumin
 
  In a Dutch oven, saute green pepper, onion and garlic in oil until
  tender. Stir in all remaining ingredients; bring to a boil. Reduce
  heat; cover and simmer for 25-30 minutes or until rice is cooked,
  stirring occasionally. If thinner chili is desired, add additional
  water. Serves 11.
  
  Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable;
  also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate,
  7 gm protein, 2 gm fat.