1 tbsp canola oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 can (14.5-oz each) Mexican-style tomatoes, undrained
1 can (15-oz) kidney beans, rinsed and drained
1 can (15-oz) pinto beans*, rinsed, drained
1 can (11-oz) whole kernel corn, drained
2 1/2 cups water
1 cup uncooked rice
2 tbsp chili powder
1 1/2 tsp ground cumin
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell pepper, onion, and garlic; cook, stirring, 5 minutes or until tender. Add the tomatoes, beans, corn, water, chili powder and cumin; stir to blend well.
Bring chili to a boil; reduce heat and cover. Simmer 30 minutes, stirring occasionally, or until rice is tender.
1 medium onion, chopped
3 garlic cloves, minced
2 can (14.5-oz each) Mexican-style tomatoes, undrained
1 can (15-oz) kidney beans, rinsed and drained
1 can (15-oz) pinto beans*, rinsed, drained
1 can (11-oz) whole kernel corn, drained
2 1/2 cups water
1 cup uncooked rice
2 tbsp chili powder
1 1/2 tsp ground cumin
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell pepper, onion, and garlic; cook, stirring, 5 minutes or until tender. Add the tomatoes, beans, corn, water, chili powder and cumin; stir to blend well.
Bring chili to a boil; reduce heat and cover. Simmer 30 minutes, stirring occasionally, or until rice is tender.
*I prefer a can of chili beans, undrained
Yield: 6 servings
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