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