Chunky Vegetarian Chili

Adapted from USA Rice Federation

  • 1 cup bell peppers, chopped
  • 1 c onions, chopped
  • 1 tsp garlic, minced
  • 29 ozs Mexican style stewed tomatoes, undrained
  • 15 ozs canned dark red kidney beans, undrained
  • 16 ozs canned pinto beans, undrained
  • 10 ozs frozen corn, thawed
  • 1 c water
  • 6 ozs long-grain white rice
  • 2 tbsps chili powder
  • 1/2 tsp salt
In a large saucepan over medium heat, cook bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is cooked, stirring occasionally.
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Posted: 8/25/1997
Soups & Stews
Rated by 4 users (5.00)
WW Points* : 4.22
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 247
Calories from Fat 15 (6%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 762mg 32%
Potassium 36mg 12%
Total Carbohydrate52g 17%
Dietary Fiber 10g 40%
Sugars 10g
Protein 10g 40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.