Recipe: Chunky Vegetarian Chili (using brown rice)

CHUNKY VEGETARIAN CHILI

1 tablespoon vegetable oil
1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 cans (14 1/2-ounce each) Mexican-style tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can whole-kernel corn, drained
3 cups water
1 cup uncooked brown rice
2 tablespoons chili powder
1 teaspoon ground cumin
Shredded Cheddar or
Monterey Jack cheese (optional)
Sour cream (optional)

Heat oil in 3-quart saucepan over medium-high heat. Saute green pepper, onion and garlic 5 minutes or until tender.

Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, or until rice is tender.

Top with shredded cheese and sour cream, if desired.

Servings: 6
Source: USA Rice Federation

MSG URL: http://www.recipelink.com/msgid/3134076

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Title:	Recipe: Chunky Vegetarian Chili (using brown rice)
Board:	Daily Recipe Swap at Recipelink.com
From:	Betsy at Recipelink.com 10-5-2005
To:	Recipe: Recipes Using Whole Grains (22)
MSG ID: 3134076

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