Chunky Vegetarian Chili (Low Fat)

Course : Chili
Serves: 12
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1/2 teaspoon olive oil
1/2 cup bell peppers -- chopped
1/2 cup onions -- chopped
3 cloves garlic -- minced
29 ounces can of stewed tomatoes
15 ounces red kidney beans undrained
16 ounces can of pinto beans -- undrained
2 cups frozen corn kernels -- thawed
1 cup water
1 cup long-grain white rice
3 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons cumin
1 teaspoon black pepper

Preparation / Directions:

In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.


Nutritional Information:

155 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 32g Carbohydrate; 0mg Cholesterol; 384mg Sodium

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