Chunky Vegetarian Chili

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Rating:

(2 votes) 3 2

Enjoy with cornbread, in front of a roaring fire

Ingredients

  • 1 medium Green pepper -- chopped
  • 1 medium Onion -- chopped
  • 3 Garlic cloves -- minced
  • 29 oz. Mexican-style tomatoes -- - (canned), undraine
  • 15 oz. Kidney beans (canned) -- - drained and rinsed
  • 15 oz. Pinto beans (canned) -- - drained and rinsed
  • 11 oz. Whole-kernal corn (canned) -- - drained
  • 2 1/2 C. Water
  • 1 C. Rice (uncooked)
  • 2 Tbs. Chili powder
  • 1 1/2 tsp. Ground cumin
  • Sour cream (optional)

Directions

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream.

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Reviews (1)

  • This recipe is perfect for this kind of weather. I'm going to put it in my crockpot. Its perfect for both dutch oven and crockpot.

    Flag as inappropriate Lot312  |  December 12, 2008

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