Chunky Vegetarian Chili
103
Chunky Vegetarian Chili recipe
Ingredients
| 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 |
* |
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% of calories 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?
