Vegetarian Chili with Spinach

Preparation Time: Less than 30 minutes
2 cloves garlic, chopped 2 teaspoons oil 1 15-oz. can chili-style beans 1 15-oz. can pinto beans, rinsed and drained (or any other dried beans) 1 14 ½-oz. can of unsalted stewed tomatoes 4 oz. frozen spinach (or more) 3 cups brown rice, cooked
Sauté chopped garlic in oil. Add remaining ingredients except rice and bring to boil. Simmer until heated through – 10 to 15 minutes. Adjust seasoning if necessary.* Serve over brown rice.
Serves: 6
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 268 Total Fat: 3.1g Saturated Fat: 0.7g % of Calories from Fat: 11% % of Calories from Saturated Fat: 2%		Protein: 11g Carbohydrates: 49g Cholesterol: 0mg Dietary Fiber: 11g Sodium: 396mg
An excellent source of Vitamin A, Vitamin C, fiber and good source of magnesium.
* Nutrition information does not include additional seasoning.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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