RCI-SP.003.0110.001

Chunky Vegetarian Chili

Name: Chunky Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green pepper (chopped); 1 medium onion (chopped); 3 cloves garlic (minced); 1 tablespoon vegetable oil; 2 unit x 14½-ounce cans Mexican-style tomatoes (undrained); 1 unit x 15-ounce can kidney beans (drained and rinsed); 1 unit x 15-ounce can pinto beans (drained and rinsed); 1 unit x 11-ounce can whole-kernel corn (drained); 3 cups water; 1 cup uncooked brown rice; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 unit sour cream (optional)

Makes 6 servings

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

green pepper
chopped
1 medium
onion
chopped
1 medium
garlic
minced
3 cloves
vegetable oil
1 tablespoon
x 14½-ounce cans Mexican-style tomatoes
undrained
2 unit
x 15-ounce can kidney beans
drained and rinsed
1 unit
x 15-ounce can pinto beans
drained and rinsed
1 unit
x 11-ounce can whole-kernel corn
drained
1 unit
water
3 cups
uncooked brown rice
1 cup
chili powder
2 tablespoons
ground cumin
1 teaspoon
sour cream (optional)
1 unit

Method

Heat oil in 3-quart saucepan over medium-high heat.

Sauté green pepper, onion and garlic for 5 minutes or until tender.

Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well.

Bring to a boil. Reduce heat; cover and simmer 30 – 40 minutes, stirring occasionally, or until rice is tender.

To serve, top with sour cream, if desired.

Chunky Vegetarian Chili

Ingredients

Method

What Makes This Variant Distinct