Ingredients
- 1 garlic clove (minced)
- 30 oz van camps kidney beans (red)
- 28 oz tomatoes undrained (canned cut into pieces)
- 13 3/4 oz single strength beef broth
- 12 oz tomato juice (canned)
- 10 oz corn (frozen)
- 1/2 c green bell pepper (chopped)
- 4 oz cheddar cheese (shredded)
- 1/4 c onion (chopped)
- 1 tb vegetable oil
- 1 tb sugar
- 1 tb chili powder
- 1 t cumin
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
