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Ingredients: 2 Teaspoon(s) Oil 1 medium Yellow onion, diced 1 Green Bell Pepper, seed/dice 2 Stalks Celery, diced 3 Cloves Garlic, minced 1 Can(s) (28 Oz) Stewed Tomatoes 1 Can(s) (15 Oz) Kidney Beans 1 Can(s) (15 Oz) Pinto Beans 1 1/2 Cup(s) Corn 2 1/2 Cup(s) Water 1 Cup(s) Brown rice, uncooked 2 Tablespoon(s) Chili Powder 1 Tablespoon(s) Dried Oregano 1 1/2 Teaspoon(s) Ground Cumin 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Pepper Directions: Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings, bring to a simmer. Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat, let stand for 10 minutes before serving. Ladle into bowls and if desired, serve with fresh bread and a tossed salad. Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg
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