Chunky Vegetarian Chili
A delicious one-pot meal!
A hot and healthy meal is the perfect way to meet the oncoming winter chill. Hearty vegetables and brown rice meld together to make this delicious chili that will be enjoyed by vegetarians and non-vegetarians alike. This easy to prepare one-pot creation makes an excellent hot meal or lunchtime leftover.
| 1 tbsp | vegetable oil | 15 mL |
| 1 | medium green pepper, chopped | 1 |
| 1 | medium onion, chopped | 1 |
| 1 | jalapeño, minced | 1 |
| 3 | cloves garlic, minced | 3 |
| 1 | can (28 oz/796 mL) plum tomatoes, undrained | 1 |
| 1 | can (19 oz/540 mL) kidney beans, drained and rinsed | 1 |
| 1 | can (19 oz/540 mL) pinto beans, drained and rinsed | 1 |
| 1 | can (12 oz/341 mL) whole-kernel corn, drained | 1 |
| 3 cups | water | 750 mL |
| 1 cup | uncooked brown U.S. rice | 250 mL |
| 2 tbsp | chili powder | 30 mL |
| 1 tsp | ground cumin | 5 mL |
| Garnish: | ||
| Shredded Cheddar cheese | ||
| Sour cream |
In a 3-quart (3 L) saucepan over medium-high heat, heat oil. Sauté green pepper, onion, jalapeño and garlic for 5 minutes or until onion is softened. Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, or until rice is tender.
Top each serving with shredded cheese and a dollop of sour cream.
Makes 6 servings.
Source www.riceinfo.com
*Check sour cream for gluten.
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