Fat-Free Chili Beans

2 lg Onions, chopped

2 lg Carrots, cut in bite size

Pieces 4 Garlic cloves, chopped

x Spices to your taste (chili Powder, cheyene peper, black Paper, hot peper Sauce, or anything else you Would like to add) 1 cn Tomato paste

3 lg Cans tomato sauce

1 c Pre-cooked brown rice

1 c Kidney or pinto beans

Boil onions, carrots, and garlic in 1/2 cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15

minutes. Makes about 4 servings. This recipe is VERY flexible. It is different every time I make it. Please feel free to add any additional vegies or spices. Please let me know if you like it. From: [email protected] (Terri Whaling). Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV