Jennifer Pfister

Jen's Veggie Chili

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Jennifer Pfister
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Description

Cook rice according to package directions and set aside.

Sauté garlic, onions, and peppers with the spices in olive oil until the onion is translucent, about 5 minutes.

Add the remaining ingredients and heat.

Serve over cooked rice and top with grated cheese. Salt and pepper to taste.

Source Note

Original page 90. Contributed by Jennifer Pfister.

Ingredients

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  • 1 cup uncooked jasmine rice
  • 2 teaspoons minced garlic
  • 1 1/2 cups chopped onions and red, green, and yellow peppers
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 can soup beans or chili beans, drained
  • 1 (14-ounce) can petite diced tomatoes, salted
  • 1 cup grated sharp cheddar cheese
  • 1/2 can carrots, coined and sliced

Directions

Ordered steps keep the recipe easy to follow.

  1. Cook rice according to package directions and set aside.
  2. Sauté garlic, onions, and peppers with the spices in olive oil until the onion is translucent, about 5 minutes.
  3. Add the remaining ingredients and heat.
  4. Serve over cooked rice and top with grated cheese. Salt and pepper to taste.