VEGETARIAN CHILI

READER RECIPE Submitted by MARY THOMPSON, Brodhead, a Jackson Energy Cooperative member, who says: “I moved here from Rhode Island and brought this original recipe with me. There’s nothing like this satisfying and nourishing dish on a cold winter night.”

Serving Information	Serves 6.
Ingredients	1 medium green pepper, chopped 1 medium onion, chopped 3 cloves garlic, minced 1 Tbsp olive oil 2 (14 1/2-oz) cans Mexican-style tomatoes, undrained 15-oz can kidney beans, drained and rinsed 15-oz can pinto beans, drained and rinsed 11-oz can whole kernel corn, drained 1 C instant brown rice, uncooked 2 Tbsp chili powder 2 1/2 cups water Shredded low-fat cheddar cheese,optional
Directions	Add olive oil to a three-quart saucepan and sauté green pepper, onion, and garlic over medium heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, rice, chili powder, and water. Stir to mix, then bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with cheese if desired.
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