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Chunky Vegetarian Chili

Chunky Vegetarian Chili

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Submitted by Grandma Lynne

Chunky Vegetarian Chili recipe

YIELD

12 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
minced
29 838.1
OUNCES ML/G TOMATOES, CANNED WITH JUICE
mexican-style
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
drained, rinsed
15 433.5
OUNCES ML/G PINTO BEANS
canned, drained, rinsed
11 317.9
OUNCES ML/G CORN KERNELS, CANNED
drained
2 ½ 591
CUPS ML WATER
1 237
CUP ML RICE
uncooked
2 3E+1
TABLESPOONS ML CHILI POWDER
1 ½ 7.5
TEASPOONS ML CUMIN
ground
1
X SOUR CREAM
optional *

Directions

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 325 7% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 806mg 34%
Total Carbohydrate 22g 22%
Dietary Fiber 8g 30%
Sugars g
Protein 26g
Vitamin A 19% Vitamin C 59%
Calcium 14% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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