Vegetarian ChiliVegetarian Chili sounded a little 'unreal' when I first came across this recipe and it was a couple of years before I actually tried it. The result was that I liked it and have made it many times since. I like most things that contain chili and usually include vegetarian dishes when I'm trying to lose weight. This recipe seemed and an ideal compromise. Now I don't hesitate in suggesting that you try it too. Natuarally you should feel free to adjust the level of chili that you use to suit your own taste. It isn't machismo to brag about how hot you can take your chili, usually it says more about your lack of taste. Don't be afraid to like it mild and allow all of the other flavors to come out.
1 medium Green pepper -- chopped
1 medium Onion -- chopped
3 Garlic cloves -- minced
29 ounces Mexican-style tomatoes -- - (canned), undraine
15 ounces Kidney beans (canned) -- - drained and rinsed
15 ounces Pinto beans (canned) -- - drained and rinsed
11 ounces Whole-kernal corn (canned) -- - drained
2 1/2 cups Water
1 cup Rice (uncooked)
2 tablespoons Chili powder
1 1/2 teaspoons Ground cumin
Sour cream (optional)
Method:
Saute green pepper, onion and garlic in oil in 3-quart saucepan over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil.
Reduce heat; cover vegetarian chili and simmer 30 minutes, stirring occasionally. To serve, top with sour cream (I once used plain Greek yogurt instead of sour cream and it worked well)
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