Chunky Vegetarian Chili #2

Adapted from Favorite Brand Name Recipes Cookbook Collection's Edition

  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 29 ozs Mexican style stewed tomatoes, undrained and cut up
  • 15 ozs canned dark red kidney beans, drained
  • 15 ozs canned pinto beans, drained
  • 10 ozs frozen corn, thawed
  • 2 1/2 cups water
  • 1 cup long-grain white rice, uncooked
  • 2 tbsps chili powder
  • 1 tsp salt
In a large saucepan, cook onions and peppers until tender. Stir in tomatoes, beans, corn, water, rice, chili powder, and salt. Mix well. Cover and bring a boil. Reduce heat and simmer 30 minutes , or until rice is done, stirring occasionally.
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Posted: 5/25/2001
Soups & Stews
Rated by 1 users (5.00)
WW Points* : 3.20
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 196
Calories from Fat 12 (6%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 719mg 30%
Potassium 29mg 10%
Total Carbohydrate42g 14%
Dietary Fiber 8g 32%
Sugars 7g
Protein 8g 32%
* 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.