Chunky Vegetarian Chili
Chunky Vegetarian Chili recipe
Yield
12 servingsPrep
10 minCook
35 minReady
45 minLow 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 |
|
| 1 | medium |
onions
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 kernels, canned
drained |
|
| 2 ½ | cups |
water
|
|
| 1 | cup |
rice
uncooked |
|
| 2 | tablespoons |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
|
sour cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 838.1 | ml/g |
tomatoes, canned with juice
mexican-style |
|
| 433.5 | ml/g |
kidney beans, canned
drained, rinsed |
|
| 433.5 | ml/g |
pinto beans
canned, drained, rinsed |
|
| 317.9 | ml/g |
corn kernels, canned
drained |
|
| 591 | ml |
water
|
|
| 237 | ml |
rice
uncooked |
|
| 3E+1 | ml |
chili powder
|
|
| 7.5 | 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.
