Chunky Vegetarian Chili #2

Name: Chunky Vegetarian Chili #2
Yield: 10 servings
Ingredients: 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 29 ozs Mexican style stewed tomatoes, undrained and cut up; 15 ozs canned dark red kidney beans, drained; 15 ozs canned pinto beans, drained; 10 ozs frozen corn, thawed; 2 1/2 cups water; 1 cup long-grain white rice, uncooked; 2 tbsps chili powder; 1 tsp salt

Adapted from Favorite Brand Name Recipes Cookbook Collection's Edition

1/2 cup onions, chopped
1/2 cup bell peppers, chopped
29 ozs Mexican style stewed tomatoes, undrained and cut up
15 ozs canned dark red kidney beans, drained
15 ozs canned pinto beans, drained
10 ozs frozen corn, thawed
2 1/2 cups water
1 cup long-grain white rice, uncooked
2 tbsps chili powder
1 tsp salt

In a large saucepan, cook onions and peppers until tender. Stir in tomatoes, beans, corn, water, rice, chili powder, and salt. Mix well. Cover and bring a boil. Reduce heat and simmer 30 minutes , or until rice is done, stirring occasionally.

Posted: 5/25/2001

Soups & Stews

Rated by 1 users (5.00)

WW Points^* : 3.20

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 196 Calories from Fat 12 (6%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 719mg	30%
Potassium 29mg	10%
Total Carbohydrate42g	14%
Dietary Fiber 8g	32%
Sugars 7g
Protein 8g	32%
* 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.