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Nutrition Facts
Serving Size 1 (328g) Recipe makes 8 servings The following items or measurements are not included below: 15 ounces pinto beans
Calories 287
Calories from Fat 30		(10%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 723mg		30%
Potassium 658mg		18%
Total Carbohydrate 55.8g		18%
	Dietary Fiber 9.3g	37%
	Sugars 3.2g
Protein 11.5g		23%
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Chunky Vegetarian Chili

Recipe #9688 | 35 min | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Jun 29, 2001

SERVES 8 (change servings and units)

Ingredients

1 medium green bell pepper, chopped and seeded
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

Directions

1
Saute 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.
3
Stir well.
4
Bring to a boil.
5
Reduce heat.
6
Cover and simmer for 30 minutes.
7
Stir occasionally.
8
Top with sour cream,if desired.
9
Serve.

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Featured Reviews for This Recipe

From: Chef #1450026

On Nov 16, 2009

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From: Criseyde'sMom

On Nov 14, 2009

I cannot thank you enough for posting this! What a healthy and delicious dish! I used 1/2 green and 1/2 red pepper and substituted black beans for the pinto beans, I also used dried kidney beans instead of canned. I also used brown rice. This is a new family favorite that I will make time and time again. Thank you.

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From: Chef #1123844

On Jan 11, 2009

I found this to be one of the best vegetarian chili recipes I've tried. Even better, it was very fast and easy.

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From: Luci D'Amico

On Dec 21, 2008

Excellent! I did change some things and it was still awesome. I didn't use the rice and put less water in it...about 2 cups instead..but I may need to lower it to 1 1/2 cups because it was still a bit soupy. It isn't real spicy which is perfect for us! Kudos on the chili recipe.

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