Vegetarian Chili

• 1 Tbsp. oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 can (28 oz.) tomatoes
• 1 can (14 oz.) black or red kidney beans, drained
• 1 can (12 oz.) corn niblets, drained
• 1 1/4 c. brown Minute Rice

1. In a medium saucepan, heat oil over medium heat.
2. Saute onion, garlic, red pepper, and celery.
3. Stir in chili powder and cumin; cook 1 minute.
4. Add tomatoes, breaking them up with a spoon, stir in beans and corn.
5. Bring to a boil, reduce heat, cover and simmer 5 minutes.
6. Add rice.
7. Return to a full boil, cover and simmer 5 minutes.
8. Remove from heat and stir.
9. Cover and let stand 5 minutes.
10. Makes 4 - 6 servings.

oil, onion, red pepper, garlic, celery stalk, chili powder, ground cumin, tomatoes, black, corn niblets, brown minute rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37562 (may not work)