Chunky Vegetarian Chili

Adapted from the USA Rice Federation

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
(2) 14½-oz cans Mexican-style stewed tomatoes, undrained
15-oz can kidney beans, drained and rinsed
15-oz can pinto beans, drained and rinsed
10-oz bag frozen corn
3 cups water
1 cup uncooked brown rice
2 Tbsp DLM Dark Chili Powder
1 tsp DLM Ground Cumin
Shredded Cheddar or Monterey Jack cheese (optional)
Sour cream (optional)

Heat oil in a 3-quart saucepan over medium-high heat. Sauté

green pepper, onion, and garlic for 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 30-40 minutes, stirring ccasionally, or until rice is tender. To serve, top with shredded cheese and sour cream, if desired.

Makes 11 servings
Prep Time: 15 Minutes
Cook Time: 45 Minutes

Per serving: 209 calories; 2g total fat; 0g saturated fat; 0mg cholesterol; 299mg sodium; 39g total carbohydrates; 9g dietary fiber; 8g protein;

Allergy Warning: Contains Milk

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