Cookin’ with Nino: Chunky Vegetarian Chili

Chunky Vegetarian Chili

Ingredients:

  • 1 Tablespoon Canola Oil
  • 1 Medium Green Bell Pepper, Chopped
  • 1 Medium Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 (14.5-ounce) Can Mexican-style Or Plain Diced Tomatoes, Un-drained
  • 1 (15-ounce) Can Kidney Beans, Drained, Rinsed
  • 1 (15-ounce) Can Pinto Or Pink Beans, Drained, Rinsed
  • 1 (15-ounce) Can Black Beans, Drained, Rinsed
  • 1 Cup Frozen Or Canned Whole-kernel Corn, Drained
  • 4 Cups Cooked Brown Rice

Instructions:

Heat oil in 3-quart saucepan over medium-high heat.  Sauté green pepper, onion and garlic for 5 minutes or until tender.  Stir in chili powder and cumin; heat 1 minute.  Add tomatoes, beans and corn; stir well.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes, stirring occasionally, or until beans are tender.  Serve with rice.

**NUTRITION FACTS: CALORIES 290, TOTAL FAT 3.5 G, SODIUM 310 MG, CARBOHYDRATES 55 G, FIBER 12 G, PROTEIN 11 G

**NUTRITION TIPS: USE UNSALTED CANNED PRODUCTS IN THIS CHILI TO CUT DOWN ON THE SODIUM. IF YOU CAN’T FIND UNSALTED, RINSING THE CONTENTS CAN REDUCE THE SODIUM BY ABOUT 30%.”