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CHUNKY VEGETARIAN CHILI

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

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

  2. 1 medium Green pepper -- chopped

  3. 1 medium Onion -- chopped

  4. 3 cloves Garlic -- minced

  5. 29 Ounces Mexican-style tomatoes, undrained

  6. 15 Ounces Kidney beans -- drained and rinsed

  7. 15 Ounces Pinto beans drained and rinsed

  8. 11 Ounces Whole-kernal corn -- drained

  9. 2 1/2 cup Water

  10. 1 cup Rice (uncooked)

  11. 2 Tablespoon Chili powder

  12. 1 1/2 Teaspoon Ground cumin

  13. Sour cream

Instructions Jump to Ingredients ↑

  1. Saute green pepper, onion and garlic in oil in 3-quartsaucepan or Dutch oven over medium-high heat 5 minutesor until tender. Add tomatoes, kidney beans, pintobeans, corn, water, rice, chili powder and cumin; stirwell. Bring to a boil. Reduce heat; cover and simmer30 minutes, stirring occasionally. To serve, top withsour cream.

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