Recipes

Chunky Vegetarian Chili

 

Chunky Vegetarian Chili

Jodi
Vegetarian

Ingredients
  

  • 1 medium green bell pepper (chopped and seeded)
  • 1 medium onion (chopped)
  • 3 clove garlic (minced)
  • 1 Tablespoon vegetable oil
  • 2 14 1/2 oz cans Mexican-style tomatoes, undrained
  • 1 15 oz can Pinto beans, drained and rinsed
  • 1 15 oz can Kidney beans, drained and rinsed
  • 1 11 oz can whole-kernel corn, drained and rinsed
  • 2 1/2 cups water
  • 1 cup uncooked rice
  • 2 Tablespoons chili powder
  • 1 1/2 teaspoons ground cumin

Instructions
 

  • Sauté 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.
  • Serve, top with plant-based sour cream; if desired.
Keyword meatless
To keep it vegetarian, use a plant-based sour cream such as Kite Hill Almond Milk Sour Cream Alternative

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