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
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
MsgID: 3134076
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Whole Grains (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Whole Grains (22)
Board: Daily Recipe Swap at Recipelink.com
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