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Chunky Vegetarian Chili

    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
    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

    Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven
    over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans,
    pinto beans, corn, water, rice, chili powder and cumin; stir well. bring to a boil.
    Reduce heat; cover and simmer 30 minutes , stirring occasionally. to serve,
    top with sour cream; if desired.

    Makes 8 servings

    Recipe by the USA Rice Council

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