chunky vegetarian chili
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| recipe by : taste of home magazine |
| serving size : 12 preparation time :0:15 |
| categories : bean |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1/2 tsp | olive oil |
| 1/2 cup | bell peppers -- chopped |
| 1/2 cup | onions -- chopped |
| 3 clove | garlic -- minced |
| 29 oz. | stewed tomatoes |
| 15 oz. | dark red kidney beans -- undrained |
| 16 oz. | pinto beans -- undrained |
| 2 cup | frozen corn -- thawed |
| 1 cup | water |
| 1 cup | long-grain rice |
| 3 Tbsp | chili powder |
| 2 tsp | salt |
| 1-1/2 tsp | cumin |
| 1 tsp | black pepper |
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| in a large saucepan, heat oil over medium heat. add bell peppers, onions, |
| and garlic. cook until tender. stir in stewed tomatoes, beans, corn, |
| water, |
| rice, chili powder, salt, cumin, and black pepper; bring to a boil. |
| reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, |
| stirring occasionally. |
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| per serving: 226 calories; 1g fat (4% calories from fat); 12g protein; 52g |
| carbohydrate; 0mg cholesterol; 745mg sodium |
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| * exported from mastercook mac * |
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| (ID: 75427) Mirror: rec.food.recipes: Mon, Nov 29, 2004 |