Veggie Chili, Tamales and Rice


Ingredients
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.