Chunky Vegetarian Chili
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.