Chunky Vegetarian Chili

  Lunch

This robust chili teams rice and two types of beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.

Chunky Vegetarian Chili

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 11 servings (2-3/4 quarts).

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoon ground cumin

Instructions

  • 1. 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 until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts

1 cup: 196 calories, 2g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 37g carbohydrate (6g sugars, 6g fiber), 7g protein.
Diabetic Exchanges:
2-1/2 starch.

Tags