Vegetarian Chili with Rice

iVillage Member
Registered: 04-01-2004
Vegetarian Chili with Rice
Sat, 10-06-2007 - 7:46am
Vegetarian Chili with Rice


This is a hearty lunch or dinner, perfect for a filling family meal.

Serving: 4
Prep Time: 180 minutes
Cook Time: 180 minutes
Total Time: 360 minutes




3/4 cup brown rice
1 tablespoon olive oil
4 small cloves garlic, peeled and minced
1 medium yellow onion, peeled and finely diced
2 celery stalks, washed, trimmed, and finely diced
2 large carrots, trimmed, washed, and diced
One 32-ounce can stewed tomatoes in juice
One 16-ounce can garbanzo beans, drained
3 cups canned kidney beans, drained (1 large 24-ounce can)
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 cup shredded reduced-fat sharp cheese




1. Bring 2 cups water to a boil in a medium covered saucepan. Slowly stir in rice, cover, reduce heat to low, and simmer 40 minutes, or until all the water is absorbed.

2. Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and sauté until golden, about 30 seconds. Add onions, celery, and carrots and sauté, stirring frequently, until onions are soft, 3 to 4 minutes. Stir in tomatoes, garbanzos, kidney beans, chili powder, and black pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer 10 minutes.

3. Serve over the cooked brown rice, and top each serving with 2 tablespoons shredded cheese.
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