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Chunky Vegetarian Chili

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
  • Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
  • Stir well.
  • Bring to a boil.
  • Reduce heat.
  • Cover and simmer for 30 minutes.
  • Stir occasionally.
  • Top with sour cream,if desired.
  • Serve.
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  1. 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.
    Reply
  2. 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.
    Reply
  3. lstraweek
    I found this to be one of the best vegetarian chili recipes I've tried. Even better, it was very fast and easy.
    Reply
  4. 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.
    Reply
  5. Gayle Hines
    This is a wonderful vegetarian chili
    Reply
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