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  Recipe Home » Main Course » Chunky Vegetarian Chili
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  Chunky Vegetarian Chili
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 335
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) - drained
2 1/2 cup Water
1 cup Rice (uncooked)
2 tbsp Chili powder
1 1/2 tsp Ground cumin
Sour cream (optional)
Instructions:
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
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