Chunky Vegetarian Chili

Submitted by Charishma_Ramchandani

• Ready In: 35mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 medium green bell pepper, chopped and seeded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (11 ounce) can whole kernel corn, drained and rinsed
• 2 1⁄2 cups water
• 1 cup uncooked rice
• 2 tablespoons chili powder
• 1 1⁄2 teaspoons ground cumin

directions

1. Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
2. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
3. Stir well.
4. Bring to a boil.
5. Reduce heat.
6. Cover and simmer for 30 minutes.
7. Stir occasionally.
8. Top with sour cream,if desired.
9. Serve.

Reviews

[andreaadams01]

I cannot thank you enough for posting this! What a healthy and delicious dish! I used 1/2 green and 1/2 red pepper and substituted black beans for the pinto beans, I also used dried kidney beans instead of canned. I also used brown rice. This is a new family favorite that I will make time and time again. Thank you.

 

[lstraweek]

I found this to be one of the best vegetarian chili recipes I've tried. Even better, it was very fast and easy.

 

[Luci DAmico]

Excellent! I did change some things and it was still awesome. I didn't use the rice and put less water in it...about 2 cups instead..but I may need to lower it to 1 1/2 cups because it was still a bit soupy. It isn't real spicy which is perfect for us! Kudos on the chili recipe.

 

[Gayle Hines]

This is a wonderful vegetarian chili