Vegetarian Bean and Rice Chili

Name: Vegetarian Bean and Rice Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 11 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium green pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tablespoon canola oil; 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes; 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 teaspoons ground cumin

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 45 min.

Makes

11 servings

Updated: Oct. 02, 2022

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

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Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
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 teaspoons 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.

Nutrition 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.

Vegetarian Bean and Rice Chili

Ingredients

Directions

Nutrition Facts

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