Southwest Vegetable Chili Recipe
Ingredients
| 1 cup coarsely chopped onions | ||
| 1 medium green bell pepper, cut into 1/2 inch pieces | ||
| Garlic | 2 Clove (5gm), minced | |
| Water | 1/2 Cup (16 tbs) | |
| 2 beef bouillon cubes | ||
| Chili powder | 1 Tablespoon | |
| Cumin | 1/2 Teaspoon | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Kidney beans | 1 Can (10oz) | |
| Tomatoes | 1 Can (10oz), cut into pieces | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Hot cooked rice | ||
Directions
In 3-quart saucepan, combine first 7 ingredients; simmer, covered, 5 minutes or until vegetables are tender.
Stir in vinegar, beans, tomatoes and corn.
Bring mixture to a boil; simmer, uncovered, 30 minutes, stirring occasionally.
Stir in vinegar, beans, tomatoes and corn.
Bring mixture to a boil; simmer, uncovered, 30 minutes, stirring occasionally.
Chef
