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Chunky Vegetarian Chili 2


Course : Chili
Serves: 12
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Ingredients:


1/2 teaspoon olive oil

1/2 cup bell pepper -- chopped

1/2 cup onion -- chopped

3 cloves garlic -- minced

29 ounces stewed tomatoes

15 ounces red kidney beans -- undrained

16 ounces pinto beans -- undrained

2 cups frozen corn -- thawed

1 cup water

1 cup long-grain rice

3 tablespoons chili powder

2 teaspoons salt

1 1/2 teaspoons cumin

1 teaspoon black pepper
 

Preparation / Directions:


1. In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. 2. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil. 3. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.

 

Nutritional Information:

362 Calories (kcal); 2g Total Fat; (4% calories from fat); 19g Protein; 71g Carbohydrate; 0mg Cholesterol; 403mg Sodium

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