Chunky Vegetarian Chili
(From the Kitchen of Holly S.)
1Tbsp. Extra-Virgin olive Oil
1 medium onion, chopped
3 garlic cloves, minced
(2) 141/2-oz Mexican-style stewed tomatoes, undrained
15-oz can kidney beans, drained and rinsed
15-oz can pinto beans, drained and rinsed
10-oz bag frozen corn
3 cups water
1 cup uncooked brown rice
2 Tbsp Chili Powder
1 tsp. Ground cumin
Shredded Cheddar Cheese (optional)
Sour cream (optional)
Heat oil in a 3-quart saucepan over medium-high heat. Saute green
pepper, onion, 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 shredded
cheese and sour cream, if desired.
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