Crowd-Pleasing Vegetarian Chili
Makes 6 servings
Vegetarian chili is a great meal planner today as most people are trying to reduce their intake of fat and increase dietary fiber. If desired, garnish with chopped green or red onion and a dollop of light sour cream.
|1 tbsp||vegetable oil||15 mL|
|1||red bell pepper, chopped||1|
|2||cloves garlic, minced||2|
|1||stalk celery, chopped||1|
|1 to 2 tbsp||chili powder||15 to 25 mL|
|2 tsp||ground cumin||10 mL|
|1||can (28 oz/796 mL) tomatoes||1|
|1||can (14 oz/398 mL) black or red kidney beans, drained and rinsed||1|
|1||can (12 oz/355 mL) corn kernels, drained||1|
|1 cup||bran cereal||250 mL|
|3 cups||cooked rice||750 mL|
|1/2 cup||shredded Cheddar cheese||125 mL|
- In a large saucepan, heat oil over medium-high heat. Add onion, red pepper, garlic and celery; cook until vegetables are tender. Stir in chili powder and cumin; cook for 1 minute.
- Add tomatoes, breaking up with spoon. Stir in beans, corn and cereal; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Serve over rice, sprinkled with cheese.