Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Chunky Vegetarian Chili Yield: 11 Servings 1 MD Green pepper; chopped 1 MD Onion; chopped 3 cl Garlic; minced 1 TB Cooking oil 2 cn Mexican stewed tomatoes, -undrained (14 1/2 oz. ea.) 1 cn Kidney beans, rinsed drained -(16 oz.) 1 cn Pinto beans, rinsed drained -(15 oz.) 1 cn Whole kernel corn, drained -(11 oz.) 2 1/2 c Water 1 c Uncooked long grained rice 1 TB To 2 TB chili powder 1 1/2 ts Ground cumin In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11. Kerry Quote Link to comment Share on other sites More sharing options...
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