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Chunky Vegetarian Chili recipe

Rice rounds out the robust combinationof vegetables and spice in this wholesome offering. Fill yourbowl to help meet Food Pyramid daily goals.

Recipe: Chunky VegetarianChili

1 medium green bell pepper, seeded andchopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2-ounce) cans Mexican-style tomatoes, undrained
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (11-ounce) can whole-kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin

  • Saut green pepper, onion and garlicin oil in 3-quart saucepan or Dutch oven over medium-high heat5 minutes or until tender.
  • Add tomatoes, kidney beans, pinto beans,corn, water, rice, chili powder and cumin; stir well. bring toa boil. Reduce heat; cover and simmer 30 minutes , stirring serve, top with sour cream; if desired.

    Makes 8 servings.

    Recipe courtesy of USA Rice Council.

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