Chunky Vegetarian Chili

1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1 cn Kidney beans, rinsed drained (16 oz.)
1 cn Pinto beans, rinsed drained (15 oz.)
1 cn Whole kernel corn, drained (11 oz.)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin

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 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.

Chunky Vegetarian Chili printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.