Title: Veggie Chili
Categories: None
Yield: 12 servings

1/2 ts Olive oil
1/2 c Bell peppers; chopped
1/2 c Onions; chopped
3 Cloves garlic; minced
29 oz Stewed tomatoes
15 oz Dark red kidney beans;
-undrained
16 oz Pinto beans; undrained
2 c Frozen corn; thawed
1 c Water
1 c Long-grain rice
3 tb Chili powder
2 ts Salt
1 1/2 ts Cumin
1 ts Black pepper

Cost: $ ; Preparation Time: 25 minutes

Difficulty Level: 3 ; Servings: 12

1. In a large saucepan, heat oil over medium heat. Add bell peppers,
onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans,
corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a
boil.

2. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally.

Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection on Sep 23, 1998,
converted by MM_Buster v2.0l.