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Recipe: Chunky Vegetarian Chili
December 1st, 2014 @ 03:30 PM EST by Newsletter Author
Rice rounds out the robust combination of vegetables and spice in this wholesome and healthy dish. Fill your bowl to the brim.

Recipe Ingredients:

1 medium green bell pepper (seeded and chopped) 1 medium onion (chopped) 3 cloves garlic (minced) 1 tablespoon vegetable oil 2 (14.5-ounce) cans Mexican-style tomatoes (un-drained) 1 (15-ounce) can pinto beans (drained and rinsed) 1 (15-ounce) can kidney beans (drained and rinsed) 1 (11-ounce) can whole-kernel corn (drained and rinsed) 2.5 cups water 1 cup uncooked rice 2 tablespoons chili powder 1.5 teaspoons ground cumin

Cooking Directions:

Sauté green pepper, onion, and garlic with the oil in a 3-quart saucepan or Dutch oven over a medium-high heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder, and cumin. Stir well. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Serve with a dollop of sour cream if desired. Makes 8 servings Try this with 20 Bees Chardonnay VQA for only $9.95. Download a PDF of the recipe.   by Damon G. Beggs (Damon is the owner of CATERWAITER Event Catering & Service Staff)