Chunky Vegetarian Chili
Full of vegetables, beans and rice, this vegetarian chili is flavored with onion, peppers, garlic, tomatoes, chili powder and cumin.
Yield: 12 ServingsServing Size: 1/2 cup rice/1 cup chili
Prep Time: 45 minutes
Cooking Time: 20 minute
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| Ingredient | Quantity | Instruction |
|---|---|---|
| vegetable oil | 2 tbsp. | 1. In large skillet or rondo, heat oil over medium heat; add onion and sauté 1 minute. Add pepper, garlic and jalapeño and continue cooking 2 minutes. |
| chopped yellow onion | 2 c. | |
| chopped green bell pepper | 2 c. | |
| minced garlic | 2 tbsp. | |
| jalapeño pepper, seeded, chopped | 1 sm. | |
| canned stewed tomatoes, undrained | 1-1/2 qt. | 2. Add tomatoes, beans, corn, water or stock, chili powder and cumin and bring to a boil. Reduce heat, cover and simmer 20 minutes. Adjust seasonings and continue cooking if chili requires it. Keep warm. |
| canned kidney beans, drained, rinsed | 3 c. | |
| canned pinto beans, drained, rinsed | 3 c. | |
| frozen corn, thawed, drained | 3 c. | |
| water or stock | 2 c. | |
| chili powder | 1/4 c. | |
| ground cumin | 1 tbsp. | |
| salt | as needed | |
| ground black pepper | as needed | |
| cooked long grain or parboiled rice | 1-1/2 qt. | 3. To Serve: For each serving scoop 1/2 cup rice into bowl and ladle 1 cup chili over top of rice. Garnish with 2 Tbsp. sour cream and 1 Tbsp. minced cilantro, if desired. |
| sour cream, optional | 1-1/2 c. | |
| minced fresh cilantro, optional | 3/4 c. | |
