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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.