Recipe: Wintry Brown Rice Chili

Wintry Brown Rice Chili
Source: Vegetarian Times Magazine, February 1997
Servings: 8

2 tsp oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 oz) can stewed tomatoes with liquid
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 1/2 cups corn
2 1/2 cups water
1 cup brown rice, uncooked
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 teaspoon pepper

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings; bring to a simmer.

Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat; let stand for 10 minutes before serving.

Ladle into bowls and if desired, serve with fresh bread and a tossed salad.