Instructions: 1. In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender.

2. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil.

3. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.

Lus Notes: Used Italian bean mix from bulk barn. Soaked 4 hours, then added to chili. Added 1/2 cup chopped spinach. Needed 56oz Tomatoes, pureed as beans were not 100% soaked rehydrated and absorbed a lot of the liquid.

Yield: 5 - 1 1/2 cup servings.

This was a very popular item. Froze it in 1 1/2 cup serving sizes.

Reheated very well.

NOTES : Reheating instructions:
Remove from freezer bag or container, place in large bowl and defrost in fridge or microwave.

If reheating in pot, add 1/4 cup water and stir. Heat over low heat until heated through. Add more water as necessary.

If using microwave, water should not be required.

NOTES : This chili has only 4.4% CFF, freezes well and tastes just great !

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.