Jan 4th

Chunky Vegetarian Chili

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1/2 teaspoon olive oil
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3 cloves garlic
29 oz can of stewed tomates
15 oz dark red kidney beans, canned, undrained
2 cups corn kernels
1 cup water
1 cup long grain white rice
3 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons cumin
1 teaspoon pepper.
In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender.
Stir in stewed tomatoes, beans corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.