Chunky Vegetarian Chili

45 minutes Prep: 10 minutes Cook: 35 minutes

325 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	medium	green bell pepper	chopped
1	medium	onion	chopped
3	cloves	garlic	minced
29	ounces	tomatoes, canned with juice	mexican-style
15	ounces	kidney beans, canned	drained, rinsed
15	ounces	pinto beans	canned, drained, rinsed
11	ounces	corn, canned, whole kernels	drained
2 1/2	cups	water
1	cup	rice	uncooked
2	tablespoons	chili powder
1 1/2	teaspoons	cumin	ground
1	x	sour cream	optional

Directions

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.

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Nutrition Facts

Serving Size 512g

Amount per Serving

Calories 325 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 806mg	34%
Total Carbohydrate 66.0g	22%
Dietary Fiber 8.0g	30%
Sugars 8.0g
Protein 13.0g	26%

Vitamin A	19%		Vitamin C	59%
Calcium	14%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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