[r8rpwr]

Vegetarian Chili

Tbsp olive oil
1 cup green pepper
1 cup onion(s)
4 clove garlic clove(s)
56 oz canned crushed tomatoes
46 oz canned kidney beans
46 oz Progresso Garbanzo Beans
32 oz Green Giant Whole Kernel Sweet Corn, Canned
1 leaf bay leaf
1/2 cup Progresso Red Wine Vinegar
1 Tbsp cayenne pepper
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp ground allspice
1 tsp table salt
1/2 tsp black pepper
1/2 tsp hot pepper sauce
1 1/2 tsp dried basil
31 oz canned black beans
5 serving reinzi tomato paste

heat oil. sautee vegetables and garlic until just softened. add all remaining ingredients and bring to a boil. simmer covered for 1.5 hours stirring occasionally. return to boil and simmer uncovered for another 0.5 hour. remove bay leaf.

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WW conversion:
1 and 1/3 cup = 4 points

[r8rpwr]

Red Beans and Rice
1 pound dried red kidney beans
1/2 cup dried parsley
1/4 cup oil
1 tsp garlic
1/4 tsp cayenne pepper
2 tsp salt
1-2 tsp Cajun seasoning
1 Tbsp sugar
1 chopped onion
1 chopped bell pepper
2-3 stalks celery, chopped

Soak beans in water overnight. Drain and rinse. Place beans in crock pot with all ingredients (I never measure the spices, just add as much as I like). Stir and cover with water. Cook on Low all day (~8-10 hours). When you get home, stir the beans often, getting them nice and creamy and mushing them up a little bit. On your stovetop, saute some chopped sausage until nicely browned. Add sausage to beans (I usually pour in the sausage grease, too), stir and serve over rice. This freezes great.
If you want, add a can of chicken broth and/or a can of beer in lieu of some of the water. This adds a nice flavor.