Chunky Vegetarian Chili

  1. 1 medium green bell pepper, seeded and chopped
    1 medium onion, chopped
    3 cloves garlic, minced
    1 tablespoon vegetable oil
    2 (14 1/2-ounce) cans Mexican-style tomatoes, undrained
    1 (15-ounce) can pinto beans, drained and rinsed
  2. 1 (15-ounce) can kidney beans, drained and rinsed
    1 (11-ounce) can whole-kernel corn, drained and rinsed
    2 1/2 cups water
    1 cup uncooked rice
    2 tablespoons chili powder
    1 1/2 teaspoons ground cumin
  1. Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
  2. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. bring to a boil.
  3. Reduce heat; cover and simmer 30 minutes , stirring occasionally.
  4. To serve, top with sour cream; if desired.
  5. Makes 8 servings
  6. Recipe by the USA Rice Council

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases