Chunky Vegetarian Chili

* Exported from MasterCook *

CHUNKY VEGETARIAN CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Green pepper -- chopped
1 md Onion -- chopped
3 Garlic cloves -- minced
29 oz Mexican-style tomatoes
-- (canned), undrained
15 oz Kidney beans (canned)
-- drained and rinsed
15 oz Pinto beans (canned)
-- drained and rinsed
11 oz Whole-kernal corn (canned)
-- drained
2 1/2 c Water
1 c Rice (uncooked)
2 tb Chili powder
1 1/2 ts Ground cumin
Sour cream (optional)

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
30 minutes, stirring occasionally. To serve, top with
sour cream.

Each serving provides:
* 324 calories
* 12.1 g. protein
* 4.1 g. fat
* 63.0 g. carbohydrate
* 3.0 g. dietary fiber
* 0 mg. cholesterol
* 915 mg. sodium.

[Karen's note: To keep this dish low-in-fat, the
optional sour cream can be replaced with a non-fat
"sour cream" product, or even non-fat plain yogurt.]

Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias



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