Chunky Vegetarian Chili

Name: Chunky Vegetarian Chili
Yield: 10 servings
Ingredients: 1 cup onions, chopped; 10 ozs frozen corn, thawed; 29 ozs Mexican style stewed tomatoes, undrained; 15 ozs canned dark red kidney beans, undrained; 16 ozs canned pinto beans, undrained; 1 1/2 cups water; 6 ozs brown rice; 2 tbsps chili powder; 1 tsp Mexican seasoning; 1 1/2 tsps salt

Adapted from USA Rice Federation

1 cup onions, chopped
10 ozs frozen corn, thawed
29 ozs Mexican style stewed tomatoes, undrained
15 ozs canned dark red kidney beans, undrained
16 ozs canned pinto beans, undrained
1 1/2 cups water
6 ozs brown rice
2 tbsps chili powder
1 tsp Mexican seasoning
1 1/2 tsps salt

In a saucepan over medium heat, cook onions and corn until onions are tender. Transfer mixture to a 3 1/2 quart slow cooker. Add stewed tomatoes, beans, water, rice, chili powder, Mexican seasoning, and salt. Cover and cook on low for five hours or until rice is cooked.

Posted: 8/25/1997

Slow Cooker

Rated by 4 users (5.00)

WW Points^* : 2.98

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 185 Calories from Fat 13 (7%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 732mg	30%
Potassium 0mg	0%
Total Carbohydrate39g	13%
Dietary Fiber 7g	28%
Sugars 7g
Protein 7g	28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.