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Chunky Vegetarian Chili

1 Medium green pepper chopped
1 Can pinto beans rinsed drained (15 oz.)
1 Medium onion chopped
3 Clove garlic minced
1 Can whole kernel corn drained (11 oz.)
1 Tablespoon cooking oil
2 Can Mexican stewed tomatoes un-drained (14 1/2 oz. ea.)
2-1/2 Cup water
1 Cup uncooked long grained rice
1 Can kidney beans, rinsed drained (16 oz)
1 - 2 Tablespoon chili powder (to taste)
1-1/2 Teaspoon ground cumin

In a Dutch oven, sauté green pepper, onion and garlic in oil until tender
Stir in all remaining ingredients; bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally

Food exchange one serving (1 cup) equals 2 starch, 2 vegetable
191 Calories 616mg Sodium 0 Cholesterol 38g carbohydrate 7g protein 2g fat

Courtesy Taste of Home Magazine

Serves 11