Recipe - Wintry Brown Rice Chili

2 teaspoon Oil
1 md Yellow onion; minced
1 Green Bell Pepper; seed/dice
2 Stalks Celery; minced
3 Cloves Garlic; minced
1 cn (28 Oz) Stewed Tomatoes;
with liquid
1 cn (15 Oz) Kidney Beans;
rinse/drain
1 cn (15 Oz) Pinto Beans;
rinse/drain
1 One half cup Corn
2 One half cup Water
1 cup Brown rice; uncooked
2 tablespoon Chili Powder
1 tablespoon Dried Oregano
1 One half teaspoon Ground Cumin
One half teaspoon Salt
One half teaspoon Pepper

Heat oil in large saucepan over mediumhigh 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
mediumlow heat until rice is tender, stirring occasionally near end of
cooking, about 3540 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.

NOTES : Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg
Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg

Recipe by: vegetarian times magazine 02/97

Posted to EATLF Digest by "Wildrose" esordliw@ix.netcom.com on Oct 18,
1998, converted by MM_Buster v2.0l.