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Kashi Veggie Chili with Pilaf-- 2pts

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Submitted by Sarah Lowrey

Makes 12 servings.


2 cups Kashi Pilaf, cooked

2-28oz cans diced tomatoes

1-14oz can red kidney beans, rinsed and drained

1 cup carrots, peeled and sliced

5 cloves fresh garlic, minced

4 pieces fresh ginger root, peeled and diced (about 1/2 inch of a root)

1 medium green pepper, diced

1 medium white onion, diced

1 cup celery, sliced

1 teaspoon red pepper flakes (optional)

1 cup broccoli flowerets


Cook Kashi Pilaf according to directions on package then set aside to cool.

In a medium sized stockpot over high heat, combine tomatoes, beans, carrots, garlic and ginger. Cover and heat until boiling, then reduce heat and simmer uncovered until carrots begin to tenderize (approximately 7 minutes). Add remaining ingredients except broccoli, and simmer for 5 minutes. You may add water if the chili becomes too thick for your preference. Stir occasionally. Add broccoli and simmer for 1 minute (longer if you prefer more tender broccoli). Serve over a hot bed of Kashi Pilaf.


Tip: Refrigerate remaining chili. It improves with age!



Serving Size 1 cup

Serving Per Container 12

Calories 150

Calories From Fat 10


*Percent Daily Values (DV) are based on a 2,000 calorie diet. Amount/Serving %DV* Amount/Serving %DV*




Total Fat 1.5g 2% Total Carb 29g 10%

Saturated Fat 0g 0% Dietary Fiber 9g 34%

Cholesterol 0mg 0% Sugars 7g

Sodium 80mg 3% Protein 7g


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