1
can (15 to 16 ounces) light red kidney beans, rinsed and drained
Chopped or sliced avocado, if desired
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Steps
1
Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
2
Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
3
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
4
Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.
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Nutrition Facts
Serving Size:1 Serving
Calories
315
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
1370mg
Total Carbohydrate
64g
Dietary Fiber
8g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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