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LOCATION: Recipes >> Chili >> V Vegetarian 10

Print this Recipe    V Vegetarian 10

Vegetable Chili

1 med. green pepper, chopped
1 can (15 oz.) pinto beans, rinsed and drained
1 med. onion, chopped
30 ml. garlic, minced
1 can (11 oz.) whole kernel corn, drained
1 tbsp. cooking oil
2 cans (14-1/2 oz. each) Mexican stewed tomatoes
2 1/2 cups water, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 to 2 tbsp. chili powder

In a Dutch oven, saute green pepper, onion and garlic in oil until
tender. Stir in all remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally. If thinner chili is desired, add additional
water.

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