1/2 c Chopped green bell pepper
1/4 c Chopped onion
1 sm Garlic clove — minced
1 tb Vegetable oil
30 oz Van Camp’s Red Kidney Beans
— (Dark or Light), drained 28 oz Canned tomatoes — undrained
— cut into pieces 13 3/4 oz Single strength beef broth
12 oz Canned tomato juice
10 oz Frozen corn
1 tb Chili powder
1 tb Sugar (optional)
1 t Cumin
4 oz Shredded cheddar cheese
In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese. Eight 1-1/2 cup servings Nutritional Analysis per serving: * calories 239 * carbohydrates 32 g * protein 12 g * fat 7 g * calcium 149 mg * sodium 810 mg * cholesterol 15 mg * dietary fiber 8 g Source: “Hurry, Let’s Eat!” Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias