Recipe created by David DeGroot
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 cup water
1 package George Washington Golden Broth
1 4 1/2 oz can Mexican Stewed Tomatoes
2/3 cup Mild Pace Picante Sauce
1 tsp chili powder
1 tsp cumin
2 cups Low Protein Rice or Pasta (4 cups cooked)
Saute chopped onions, peppers, and garlic in vegetable oil. Dissolve broth in 1 cup of hot water. In a large sauce pan, add broth, stewed tomatoes, mild salsa, chili powder, and cumin. Add vegetables to sauce pan and simmer. While it’s simmering, prepare 2 cups Low Protein Rice following instructions on package.
Serve 1/2 cup Chili over 1/2 cup Low Protein Rice.
Makes 8 servings.
Per recipe: 252 mg phe, 10 g protein
Per serving (1/2 c. chili & 1/2 c. rice): 32 mg phe, 1 g protein