Wintry brown rice chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 1 | medium | Yellow onion; diced |
| 1 | Green Bell Pepper; seed/dice | |
| 2 | Stalks Celery; diced | |
| 3 | Cloves Garlic; minced | |
| 1 | can | (28 Oz) Stewed Tomatoes; with liquid |
| 1 | can | (15 Oz) Kidney Beans; rinse/drain |
| 1 | can | (15 Oz) Pinto Beans; rinse/drain |
| 1½ | cup | Corn |
| 2½ | cup | Water |
| 1 | cup | Brown rice; uncooked |
| 2 | tablespoons | Chili Powder |
| 1 | tablespoon | Dried Oregano |
| 1½ | teaspoon | Ground Cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings; bring to a simmer. Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat; let stand for 10 minutes before serving.
Ladle into bowls and if desired, serve with fresh bread and a tossed salad.
NOTES : Calories: 308⅕ (9⅒% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg Recipe by: vegetarian times magazine 02/97 Posted to EAT-LF Digest by "Wildrose" <esordliw@...> on Oct 18, 1998, converted by MM_Buster v2.0l.