Chunky Vegetarian Chili 1 medium green bell pepper, seeded and chopped 1 medium onion, chopped 3 cloves garlic, minced 1 tbsp vegetable oil 2 14.5-oz. cans mexican-style tomatoes 1 15-oz. can pinto beans, drained and rinsed 1 15-oz. can kidney beans, drained and rinsed 1 11-oz. can whole kernel corn, drained and rinsed 2-1/2 c. water 1 c. uncooked rice 2 tbsp chili powder 1-1/2 tsp ground cumin
In 3-qt. saucepan over medium-high heat, saute green pepper, onion and garlic in oil 5 minutes or until tender. Add tomatoes, pinto beans, kidney 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 if desired. Yield eight servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
