Ingredients
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
29 oz mexican-style tomatoes - (canned),, undrained
15 oz kidney beans (canned) - drained and, rinsed
15 oz pinto beans (canned) - drained and, rinsed
11 oz whole-kernal corn (canned) - draine, d
2 1/2 cup water
1 cup rice (uncooked)
2 tbsp chili powder
1 1/2 tsp ground cumin
1 sour cream (optional)
Directions
Saute green pepper, onion and garlic in oil in 3-quart saucepan or
Dutch oven over medium-high heat 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. To serve, top with sour cream.
Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat
* 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol *
915 mg. sodium.
[Karen's note: To keep this dish low-in-fat, the optional sour cream
can be replaced with a non-fat "sour cream" product, or even non-fat
plain yogurt.]
Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
Servings: 6 servings
Chunky Vegetarian Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Vegetable; Vegetarian
The History of Recipes
Food historians have proved the existance of recipes back into history, certainly as far as pharonic Egypt, and maybe even further. However, in the main part, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. During the time of the Roman Empire a man called Apicius compiled a few documents detailing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the ancient Romans used many spices, including a few you will know like bay, fennel and parsley. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted a surge in manuscripts on cooking, some of which are kept safe in private libraries. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chunky Vegetarian Chili recipe.
