Chunky vegetarian chili #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| ½ | cup | Bell peppers; chopped |
| ½ | cup | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 1 | can | (29-oz) stewed tomatoes |
| 1 | can | (15-oz) dark red kidney beans; undrained |
| 1 | can | (16-oz) pinto beans; undrained |
| 2 | cups | Frozen corn; thawed |
| 1 | cup | Water |
| 1 | cup | Long-grain rice |
| 3 | tablespoons | Chili powder |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Black pepper |
Directions
Date: Fri, 29 Mar 1996 07:50:35 -0600 From: matejka@... (Anita A. Matejka) Recipe By: Taste Of Home Magazine In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.
Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 745mg Sodium MC-RECIPE@...
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