Good Vegetable Chili Recipe

Name: Good Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 to 8 tomatoes; 1 green pepper; 1 red pepper; hot peppers to suit your taste; 4 to 5 cloves garlic; 1 small bunch cilantro; 1/2 lb. red kidney beans (dry); 1/2 lb. black beans (dry); 1 c. rice; 1/4 c. olive oil; 1 tsp. cumin

Servings: persons

4 to 8 tomatoes
1 green pepper
1 red pepper
hot peppers to suit your taste
4 to 5 cloves garlic
1 small bunch cilantro
1/2 lb. red kidney beans (dry)
1/2 lb. black beans (dry)
1 c. rice
1/4 c. olive oil
1 tsp. cumin

1
Soak beans overnight per directions on bag.
2
The water used to soak the kidney beans can be used later, but the water from the black beans cannot.
3
Cut green and red peppers into strips, about 1/4-inch wide by 1-inch long.
4
Chop the hot peppers and garlic separately.
5
Cut the tomatoes in half and then in thin slices. Saute peppers in olive oil on low heat.
6
When peppers are soft, add garlic and if necessary, more olive oil to keep moist.
7
Allow garlic to cook a few minutes and then add tomatoes.
8
When tomatoes are cooked for about 10 minutes, add cumin, rice and salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 8 tomatoes, 1 green pepper, 1 red pepper, hot peppers to suit your taste, and more.

Yes, Good Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Good Vegetable Chili

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