Chunky Vegetarian Chili

Name: Chunky Vegetarian Chili
Yield: 8 servings
Ingredients: 1 cup bell peppers, chopped; 1 c onions, chopped; 1 tsp garlic, minced; 29 ozs Mexican style stewed tomatoes, undrained; 15 ozs canned dark red kidney beans, undrained; 16 ozs canned pinto beans, undrained; 10 ozs frozen corn, thawed; 1 c water; 6 ozs long-grain white rice; 2 tbsps chili powder; 1/2 tsp salt

Adapted from USA Rice Federation

1 cup bell peppers, chopped
1 c onions, chopped
1 tsp garlic, minced
29 ozs Mexican style stewed tomatoes, undrained
15 ozs canned dark red kidney beans, undrained
16 ozs canned pinto beans, undrained
10 ozs frozen corn, thawed
1 c water
6 ozs long-grain white rice
2 tbsps chili powder
1/2 tsp salt

In a large saucepan over medium heat, cook bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.

Posted: 8/25/1997

Soups & Stews

Rated by 4 users (5.00)

WW Points^* : 4.22

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 247 Calories from Fat 15 (6%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 762mg	32%
Potassium 36mg	12%
Total Carbohydrate52g	17%
Dietary Fiber 10g	40%
Sugars 10g
Protein 10g	40%
* 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.