Chunky Vegetarian Chili
Serving Size : 6
Ingredients for prepare Chunky Vegetarian Chili
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | md | Green pepper - chopped |
| 1 | md | Onion - chopped |
| 3 | | Garlic cloves - minced |
| 29 | oz | Mexican-style tomatoes |
canned), undrained
chunky vegetarian chili |
| 15 | oz | Kidney beans (canned) |
drained and rinsed
chunky vegetarian chili |
| 15 | oz | Pinto beans (canned) |
drained and rinsed
chunky vegetarian chili |
| 11 | oz | Whole-kernal corn (canned) |
drained
chunky vegetarian chili |
| 2 1/2 | c | Water |
| 1 | c | Rice (uncooked) |
| 2 | tb | Chili powder |
| 1 1/2 | ts | Ground cumin |
recipe Chunky Vegetarian Chili
Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch
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oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder
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and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30
Chunky Vegetarian Chili
minutes, stirring occasionally. To serve, top with sour cream. Each serving provides: * 324 calories
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* 12.1 g. protein * 4.1 g. fat * 63.0 g. carbohydrate * 3.0
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g. dietary fiber * 0 mg. cholesterol * 915 mg. sodium. [Karen's note: To keep this dish low-in-fat, the
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optional sour cream can be replaced with a non-fat "sour cream" product,
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or even non-fat plain yogurt.] Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of
mexican chili verde recipe
Karen Mintzias
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