2 cups cooked brown rice
1 15 ounce can white Northern beans, rinsed and drained
1 cup shredded cabbage
3/4 cup prepared salsa
1/2 teaspoon each: oregano, garlic powder
4 tablespoon nonfat sour cream
1/2 cup nonfat grated mozzarella
Combine beans, cabbage, prepared salsa and seasonings together in medium-sized sauce pan. Bring to a boil, reduce to a simmer, and cook for 2-3 minutes or until cabbage is tender.
Lightly mash beans to help thicken chili. Serve chili over brown rice; top each serving with 2 tablespoons grated mozzarella and 1 tablespoon sour cream.
This recipe is delicious served over baked potato or sweet potato. You can also serve it with a salad and whole grain bread.