Chunky Vegetarian Chili Recipe
Recipe Ingredients
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
29 oz mexican-style tomatoes - (canned),, undrained
15 oz kidney beans (canned) - drained and, rinsed
15 oz pinto beans (canned) - drained and, rinsed
11 oz whole-kernal corn (canned) - draine, d
2 1/2 cup water
1 cup rice (uncooked)
2 tbsp chili powder
1 1/2 tsp ground cumin
1 sour cream (optional)
Recipe Preparation
Saute green pepper, onion and garlic in oil in 3-quart saucepan or
Dutch oven over medium-high heat 5 minutes or until tender. Add
tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder
and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer
30 minutes, stirring occasionally. To serve, top with sour cream.
Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat
* 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol *
915 mg. sodium.
[Karen's note: To keep this dish low-in-fat, the optional sour cream
can be replaced with a non-fat "sour cream" product, or even non-fat
plain yogurt.]
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Servings: 6
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