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Chunky Vegetarian Chili




Source of Recipe


Q&ER


List of Ingredients




1 medium Green pepper --chopped
1 medium Onion -- chopped
3 Garlic cloves --minced
29 ounces Mexican tomatoes --canned (undrained)
15 ounces Kidney beans (canned) -- drained and rinsed
15 ounces Pinto beans (canned) --drained and rinsed
11 ounces Whole Kernel corn (canned) --drained
2 1/2 cup water
1 cup Rice (uncooked)
2 tablespoons Chili powder
1 1/2 teaspoons Ground cumin
Sour cream (optional)


Recipe



Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat for 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.

SERVES 6