Mexican Chili

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

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