Chunky Vegetarian Chili

• Total Time: 35 mins
• Prep Time: 0 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 medium green bell pepper , chopped and seeded
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 1 tablespoon vegetable oil
• 2 (14 ½ 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 ½ cups water
• 1 cup uncooked rice
• 2 tablespoons chili powder
• 1 ½ 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

[Criseyde'sMom]

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.