Chunky Vegetarian Chili
by Kathleen Morrison
Prep time: 0:15
Overall time: 0:55
Servings: 11 servings
INGREDIENTS
1 md. green pepper, chopped
1 can (15 oz.) pinto beans, rinsed and drained
1 md. onion, chopped
30 ml. garlic, minced
1 can (11 oz.) whole kernel corn, drained
1 tbsp. cooking oil
2 cans (14-1/2 oz. each) mexican stewed tomatoes
2-1/2 cups water, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 to 2 tbsp. chili powder
INSTRUCTIONS
In a Dutch oven, sauté 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.
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2 Recipe Reviews
Hurriedmom
reviewed Chunky Vegetarian Chili
Am I just too tired to make sence of this one or is there something that's missing? How do you get undrained water as opposed to drained water? Where does the rice come in-with the other ingredients or seperately? Has anybody else made this recipe?
Hurriedmom
reviewed Chunky Vegetarian Chili
OK, I made this anyway with some logical changes. It was pretty good-just make sure you don't put 30 oz of garlic in it unless your neighbors are vampires. Then you should be set for life if you do!
