Chunky Vegetarian Chili

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Chunky Vegetarian Chili
(This recipe is from the book Cookin' with Beans & Rice by Peggy Layton.  I doubled the recipe and modified it a bit.)

2 medium onions, chopped
2 medium peppers, 1 red & 1 green, chopped
6 cloves of garlic, minced
2 tablespoons vegetable oil
2- 14½ oz. cans of stewed tomatoes (Mexican-style will work)
4- 15 oz. cans pinto beans, drained & rinsed (Or prepare ahead of time 3 cups of dried pinto beans)
2- 11 oz. cans of whole-kernel corn, drained
5 cups of water
2 cups uncooked rice
4 tablespoons chili powder
1 tablespoon ground cumin (scant)

Saute pepper, onion, & garlic in oil in 8 qt saucepan or Dutch oven over medium heat-high heat 5 minutes or until tender.  Add tomatoes, beans, corn, water, rice, chili powder, & cumin, stir well.  Bring to a boil.  Reduce heat; cover & simmer 30 minutes, stirring occasionally.  To serve, top with sour cream.

This is great served with warm tortillas.

 

 

 

 
 

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 last updated 04 April 2008