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Community library
Veggie Chili, Tamales and Rice
10
Servings
18
Ingredients
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Ingredients
Makes 10 servings- Tamales 20.0 whole
- Rice 5.0 cup(s)
- Yellow Onion 2.0 whole
- Tomato Sauce 32.0 ounce(s)
- Cumin 4.0 tablespoon(s)
- Chili Powder 4.0 tablespoon(s)
- Paprika 1.0 teaspoon(s)
- Kidney Beans 28.0 ounce(s)
- Garlic Powder 2.0 tablespoon(s)
- Sour Cream 16.0 ounce(s)
- Salt 1.0 tablespoon(s)
- Water 2.0 cup(s)
- Green Onion 1.0 bunch(es)
- Cilantro 1.0 bunch(es)
- Shredded Cheese (mex blend) 16.0 ounce(s)
- Canned Tomatoes (Mexican) 28.0 ounce(s)
- Roasted Green Chili 8.0 fluid ounce(s)
- Green Bell Pepper 2.0 whole
Dietary Restrictions
Dairy
Recipe Instructions
Start the rice (2:1 water:rice ratio). If you are making chili w/meat, brown a pound of Kane beef/meat (skip this step if making veggie chili). Chop onions and bell peppers and saute. Add cumin, chili powder, garlic, salt and paprika. Add cans of tomato sauce, kidney beans, black beans, diced tomatoes, diced green chilies and water. Bring to a boil, then cover and simmer on low/med for as long as you can! Chop up cilantro and green onions and serve as garnishes with shredded cheese and sour cream.
