Wintry brown rice chili

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Oil
1 medium Yellow onion; diced
1 Green Bell Pepper; seed/dice
2 Stalks Celery; diced
3 Cloves Garlic; minced
1 can (28 Oz) Stewed Tomatoes; with liquid
1 can (15 Oz) Kidney Beans; rinse/drain
1 can (15 Oz) Pinto Beans; rinse/drain
1½ cup Corn
2½ cup Water
1 cup Brown rice; uncooked
2 tablespoons Chili Powder
1 tablespoon Dried Oregano
1½ teaspoon Ground Cumin
½ teaspoon Salt
½ teaspoon Pepper

Directions

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings; bring to a simmer. Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat; let stand for 10 minutes before serving.

Ladle into bowls and if desired, serve with fresh bread and a tossed salad.

NOTES : Calories: 308⅕ (9⅒% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg Recipe by: vegetarian times magazine 02/97 Posted to EAT-LF Digest by "Wildrose" <esordliw@...> on Oct 18, 1998, converted by MM_Buster v2.0l.

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