Chunky Vegetarian Chili Recipe

Chunky Vegetarian Chili
 
 Recipe By     : Taste Of Home Magazine
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Bean
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  tsp           olive oil
      1/2  c             bell peppers -- chopped
      1/2  c             onions -- chopped
    3      cloves        garlic -- minced
   29      ozs           stewed tomatoes
   15      ozs           dark red kidney beans -- undrained
   16      ozs           pinto beans -- undrained
    2      c             frozen corn -- thawed
    1      c             water
    1      c             long-grain rice
    3      tbsps         chili powder
    2      tsps          salt
    1 1/2  tsps          cumin
    1      tsp           black pepper
 
 In a large saucepan, heat oil over medium heat. Add bell peppers, onions,
 and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water,
 rice, chili powder,  salt, cumin, and black pepper; bring to a boil.
 Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked,
 stirring occasionally.
 
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 Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g
 Carbohydrate; 0mg Cholesterol; 745mg Sodium