 Chunky Vegetarian Chili
Makes 6 servings
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Image © USA Rice Federation®
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Chunky Vegetarian Chili
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Ingredients
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1
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tablespoon vegetable oil
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1
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medium green bell pepper, chopped
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1
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medium onion, chopped
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3
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cloves garlic, minced
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2
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cans (14-1/2 ounces each) Mexican-style tomatoes, undrained
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1
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can (15 ounces) kidney beans, rinsed, drained
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1
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can (15 ounces) pinto beans, rinsed, drained
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1
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can (11 ounces) whole-kernel corn, drained
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2-1/2
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cups water
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1
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cup uncooked rice
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2
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tablespoons chili powder
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1-1/2
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teaspoons ground cumin
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Sour cream (optional)
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Heat oil in 3-quart saucepan or Dutch oven over medium-high heat. Add bell pepper, onion and garlic and cook and stir 5 minutes or until tender. Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover. Simmer 30 minutes, stirring occasionally. To serve, top with sour cream, if desired.
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© USA Rice Federation®
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Printed
from fbnr.com
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