Chunky Vegetarian Chili Recipe

5 3 3
Chunky Vegetarian Chili Recipe
Chunky Vegetarian Chili Recipe photo by Taste of Home
Publisher Photo

Chunky Vegetarian Chili Recipe

Read Reviews
5 3 3
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoon ground cumin

Directions

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Yield: 11 servings.
Originally published as Chunky Vegetarian Chili in Taste of Home October/November 1993, p15

Nutritional Facts

1 cup: 191 calories, 2g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoon ground cumin
  1. In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Yield: 11 servings.
Originally published as Chunky Vegetarian Chili in Taste of Home October/November 1993, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChunky Vegetarian Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
GirishKatta User ID: 7329112 225992
Reviewed May. 7, 2015

"Delicious!!!!!!!!!!!"

MY REVIEW
shecooksalot User ID: 5888460 5544
Reviewed Dec. 20, 2013

"super easy to put together for a quick meal and very delicious and hearty. Great for a cold winter day!!!"

MY REVIEW
bluebowtye User ID: 119707 7629
Reviewed Feb. 9, 2010

"This is very delicious meatless chili. It is nice and thick, hearty and totally satisfying."

Loading Image