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Southwest Vegetable Chili

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Ingredients
  Coarsely chopped onions 1 Cup (16 tbs)
  Green bell pepper 1 Medium, cut into 1/2 inch pieces
  Garlic 2 Clove (10 gm), minced
  Water 1⁄2 Cup (8 tbs)
  Beef bouillon cubes 2
  Chili powder 1 Tablespoon
  Cumin 1⁄2 Teaspoon
  Wine vinegar 1⁄4 Cup (4 tbs)
  Canned kidney beans 15 1⁄2 Ounce (1 Can)
  Canned tomatoes 14 1⁄2 Ounce, cut into bite-size pieces (1 Can)
  Canned whole kernel corn 11 Ounce, drained (1 Can)
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

In 3-quart saucepan, combine first 7 ingredients; simmer, covered, 5 minutes or until vegetables are tender.
Stir in vinegar, beans, tomatoes and corn.
Bring mixture to a boil; simmer, uncovered, 30 minutes, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Bean
Interest: 
Everyday, Healthy

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