Chunky Vegetarian Chili

This robust chili teams rice and kidney and pinto beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.

Yield

11 servings

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
2 1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1 1/2 teaspoon ground cumin

Directions

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutritional Information

One serving (1 cup) equals 2 starch, 2 vegetable; also 191 calories, 616 mg sodium, 0 cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat.

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