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Chunky Vegetarian Chili 2

  • 12servings
  • 362calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 teaspoon olive oil

  3. 1/2 cup bell pepper -- chopped

  4. 1/2 cup onion -- chopped

  5. 3 cloves garlic -- minced

  6. 29 ounces stewed tomatoes

  7. 15 ounces red kidney beans -- undrained

  8. 16 ounces pinto beans -- undrained

  9. 2 cups frozen corn -- thawed

  10. 1 cup water

  11. 1 cup long-grain rice

  12. 3 tablespoons chili powder

  13. 2 teaspoons salt

  14. 1 1/2 teaspoons cumin

  15. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  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.

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