Southwest Vegetable Chili
29 Apr 2010
|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|
|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)|
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.
Southwest Vegetable Chili Recipe