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Chunky Vegetarian Chili
12 servings
Ingredients
½ tsp. olive oil
½ cup bell peppers - chopped
½ cup onions - chopped
3 cloves garlic - minced
29 oz. stewed tomatoes
15 oz. dark red kidney beans, canned - undrained
16 oz. pinto beans, canned - undrained
2 cups frozen corn kernels - thawed
1 cup water
1 cup long-grain white rice
3 tbsp. chili powder
2 tsp. Salt
1 ½ tsp. Cumin
1 tsp. black pepper
Instructions
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.
182 Calories; 2g Fat (7% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 765mg Sodium
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