Chunky Vegetarian Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Green pepper, chopped
1 medium: Onion, chopped
3: Garlic cloves, minced
29 ounce: Mexican-style tomatoes, (canned), undrained
15 ounce: Kidney beans (canned), drained and rinsed
15 ounce: Pinto beans (canned), drained and rinsed
11 ounce: Whole-kernal corn (canned), drained
2 1/2 cup: Water,
1 cup: Rice, uncooked
2 tbsp: Chili powder,
1 1/2 tsp: Ground cumin,
Sour cream, optional
Directions:
Saute green pepper, onion and garlic in oil in 3-quart saucepan or
Dutch oven over medium-high heat 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.
Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat
* 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol *
915 mg. sodium.
[Karens note: To keep this dish low-in-fat, the optional sour cream
can be replaced with a non-fat "sour cream" product, or even non-fat
plain yogurt.]
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
Dutch oven over medium-high heat 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.
Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat
* 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol *
915 mg. sodium.
[Karens note: To keep this dish low-in-fat, the optional sour cream
can be replaced with a non-fat "sour cream" product, or even non-fat
plain yogurt.]
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp