| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Vegetarian | 8 | servings |
INGREDIENTS
| 2 | ts | Oil |
| 1 | md | Yellow onion; diced |
| 1 | Green Bell Pepper; seed/dice | |
| 2 | Stalks Celery; diced | |
| 3 | Cloves Garlic; minced | |
| 1 | cn | (28 Oz) Stewed Tomatoes; with liquid |
| 1 | cn | (15 Oz) Kidney Beans; rinse/drain |
| 1 | cn | (15 Oz) Pinto Beans; rinse/drain |
| 1 1/2 | c | Corn |
| 2 1/2 | c | Water |
| 1 | c | Brown rice; uncooked |
| 2 | tb | Chili Powder |
| 1 | tb | Dried Oregano |
| 1 1/2 | ts | Ground Cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings; bring to a simmer. Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat; let stand for 10 minutes before serving. Ladle into bowls and if desired, serve with fresh bread and a tossed salad. NOTES : Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg Recipe by: vegetarian times magazine 02/97 Posted to EAT-LF Digest by "Wildrose" <esordliw@ix.netcom.com> on Oct 18, 1998, converted by MM_Buster v2.0l.
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