Vegetarian Chili with Rice

1 packet Sizzlin‘ Southwestern dip mix
1 tsp sugar
1 Tbsp chili powder
1 15 1/2 oz can red kidney beans, drained
1 14 1/2 oz can great northern beans, drained
1 14 1/2 oz can tomatoes, cut up
1 8 oz can tomato sauce
3/4 cup green pepper, chopped
2 cups rice, cooked

Combine all ingredients, except rice.  Bring to boil, reduce heat.  Simmer for 15 min, stirring occasionally. Top each serving of chili with 1/2 cup of hot cooked rice.

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