Recipe for Wintry Brown Rice Chili 
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Yield:
8
Ingredients:
Amount Ingredient
2 tsp oil
1 med yellow onion, diced
1 x green bell pepper, seeded and diced
2 stalk celery, diced
3 x cloves garlic, minced (3 to 4)
28 oz canned stewed tomatoes, with juices
15 oz canned red kidney beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
1/2 cup corn kernels
(fresh or frozen or canned)
1/2 cup water
1 cup uncooked brown rice
2 tbl chili powder
1 tbl dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
Instructions:
Instructions: MAKES 8 SERVINGS VEGAN

This robust one-pot meal displays the amazing versatility of rice.

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 to 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.

Makes 8 servings.

SERVING SUGGESTION: Offer low-fat yogurt or your favorite shredded cheese as a cooling condiment.

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