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Chunky Vegetarian Chili

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Chunky Vegetarian Chili recipe

Yield

12
servings

Prep

10
min

Cook

35
min

Ready

45
min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
chopped
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1 medium onions
chopped
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3 cloves garlic
minced
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29 ounces tomatoes, canned with juice
mexican-style
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15 ounces kidney beans, canned
drained, rinsed
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15 ounces pinto beans
canned, drained, rinsed
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11 ounces corn kernels, canned
drained
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2 ½ cups water
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1 cup rice
uncooked
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2 tablespoons chili powder
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1 ½ teaspoons cumin
ground
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sour cream
optional
*Camera

Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
chopped
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1 medium onions
chopped
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3 cloves garlic
minced
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838.1 ml/g tomatoes, canned with juice
mexican-style
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433.5 ml/g kidney beans, canned
drained, rinsed
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433.5 ml/g pinto beans
canned, drained, rinsed
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317.9 ml/g corn kernels, canned
drained
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591 ml water
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237 ml rice
uncooked
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30 ml chili powder
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7.5 ml cumin
ground
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1 x sour cream
optional
* Camera

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.



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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 3257% 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?
 

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