Vegetarian Chili

• 1 Tbsp oil
• 1 onion, chopped
• 1 whole red pepper, chopped
• 2 cloves garlic, chopped
• 1 celery stalk, chopped
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 can black or red kidney beans, drained (14 oz, 400 mL)
• 1 can tomatos (28 oz, 800 mL)
• 1 can corn niblets, draines (12 oz, 340 mL)
• 1 1/4 cups brown rice (300 mL).

1. In medium saucepan, heat oil over medium-high heat.
2. Sauté onion, red pepper, celery and garlic.
3. Stir in chili powder and cumin.
4. Cook for 1 minute.
5. Add tomatos, breaking up with spoon.
6. Stir in beans and corn.
7. Bring to boil.
8. Reduce heat, cover and simmer 5 minutes.
9. Now add rice and return to a full boil, cover and simmer 5 minutes.
10. Remove from heat and stir.
11. Cover and let stand 5 minutes.

Makes 4 to 6 servings. Nutrition information per serving: calories 232, dietary fibre 9 g, fat 4 g, carbohydrates 45 g, protein 9 g.

See also:

• Chicken Taco Rice
• Chiken and Rice
• Miracle Stir Fry