Total Time
35mins
Prep 0 mins
Cook 35 mins

Ingredients Nutrition

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

(7)
Most Helpful

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.

andreaadams01 November 14, 2009

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

lstraweek January 11, 2009

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.

Luci D'Amico December 21, 2008

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