| 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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