Overhead shot of a hot serving of Chunky Vegetarian Chili in a yellow cup.

Chunky Vegetarian Chili

  • Servings
    8

Ingredients

  • 1 tablespoon canola oil
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 (14.5-ounce can) Mexican-style or plain diced tomatoes, undrained
  • 1 (15-ounce can) kidney beans, drained and rinsed
  • 1 (15-ounce can) pinto or pink beans, drained and rinsed
  • 1 (15-ounce can) black beans, drained and rinsed
  • 1 cup frozen or canned whole-kernel corn, drained
  • 4 cups cooked brown rice

Directions

  • Heat oil in 3-quart saucepan over medium-high heat. Sauté green pepper, onion and garlic for 5 minutes or until tender. Stir in chili powder and cumin; heat 1 minute.

  • Add tomatoes, beans and corn; stir well. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or until beans are tender.

  • Serve with rice.

Nutrition Facts

  • Calories 290
  • Total Fat 3.5g
  • Cholesterol 0mg
  • Sodium 310mg
  • Carbohydrates 55g
  • Dietary Fiber 12g
  • Protein 11g