This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen
Ingredients
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes and green chiles
- 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 teaspoon ground cumin
- Optional: Corn chips, sour cream and cubed avocado
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 until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water. If desired, top with optional ingredients.
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