Vegetarian Chili

  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 whole red pepper, chopped
  • 2 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 can black or red kidney beans, drained (14 oz, 400 mL)
  • 1 can tomatos (28 oz, 800 mL)
  • 1 can corn niblets, draines (12 oz, 340 mL)
  • 1 1/4 cups brown rice (300 mL).
  1. In medium saucepan, heat oil over medium-high heat.
  2. Sauté onion, red pepper, celery and garlic.
  3. Stir in chili powder and cumin.
  4. Cook for 1 minute.
  5. Add tomatos, breaking up with spoon.
  6. Stir in beans and corn.
  7. Bring to boil.
  8. Reduce heat, cover and simmer 5 minutes.
  9. Now add rice and return to a full boil, cover and simmer 5 minutes.
  10. Remove from heat and stir.
  11. Cover and let stand 5 minutes.

Makes 4 to 6 servings. Nutrition information per serving: calories 232, dietary fibre 9 g, fat 4 g, carbohydrates 45 g, protein 9 g.

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