Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable cooking spray 1 1/2 tb Chili powder
1/2 c Chopped onion 1 tb No-salt-added tomato paste
1/2 c Chopped celery 1 tb Vinegar
1/2 c Diced carrot 1 ts Pepper
1/2 c Diced green pepper 15 1/2 oz Red kidney beans (canned)
1 Garlic clove; minced -- drained and rinsed
14 1/2 oz Can no-salt added tomatoes 8 Kaiser rolls (2-1/2 oz ea.)
-- undrained and crushed

Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add the onion, celery, carrot, green
pepper, and garlic; saute until tender. Stir in the tomatoes and
next four ingredients. Cover, reduce the heat, and simmer ten
minutes. Add the kidney beans and cook an additional five minutes or
until thoroughly heated.

Cut a 1/4" slice off the top of each kaiser roll; set it aside.
Hollow out the center of each roll, leaving a 1/2"-thick shell;
reserve the insides of rolls for other uses. Spoon the bean mixture
evenly into the rolls; cover with the top slices. Serve immediately.

Per Serving: Calories: 231 Protein: 10 grams Carb: 45 grams Sodium:
409 mg Fat: 2 grams (8% of calories)

* Source: Cooking Light Cookbook 1993 * Published in "Nutrition Action
Healthletter" (January/February 1994) * Typed for you by Karen
Mintzias Submitted By LAWRENCE KELLIE On 03-15-95

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