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Title: Chunky Vegetarian Chilli
Categories: Vegetables, Beans, Chilies, Herbs, Rice
Yield: 11 servings

1 md Bell pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Canola oil
14 1/2 oz Can stewed tomatoes
10 oz Can Ro*Tel diced tomatoes
- w/green chilies
16 oz Kidney beans; rinsed,
- drained
15 oz Can pinto beans; rinsed.
- drained
11 oz Can whole kernel corn;
- drained
2 1/2 c Water
1 c Uncooked long grain rice
2 tb Chilli spice mix
1 1/2 ts Ground cumin
Salt & pepper

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 chilli is desired, add more water. Taste and
adjust seasonings by adding salt and pepper if needed.
Top as desired.

Taste of Home Test Kitchen

Makes: 11 servings (2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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