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| 2 Teelöffel | oil |
| 1 mittel | Yellow onions diced |
| 1 | Green Bell Pepper; seed/dice |
| 2 | Stalks celery diced |
| 3 | cloves garlic minced |
| 1 Dose | (28 Oz) Stewed Tomatoes; with liquid |
| 1 Dose | (15 Oz) Kidney Beans; rinse/drain |
| 1 Dose | (15 Oz) Pinto Beans; rinse/drain |
| 1 1/2 Tasse | Corn |
| 2 1/2 Tasse | water |
| 1 Tasse | Brown rice uncooked |
| 2 Esslöffel | chilli powder |
| 1 Esslöffel | oregano dried |
| 1 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
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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 35-40 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.
Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg
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