What's for Dinner: Vegetarian Chili with Rice

This healthy stick-to-your-ribs chili is made with two kinds of beans -- garbanzos and kidney beans -- and served over nutty brown rice. If you like it hot, chop some jalapeno pepper to taste and add it along with the onion, celery and carrot.

Credit: Slim-Fast

Servings: 4


  • 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
  • 1 (32-ounce) can stewed tomatoes in juice
  • 1 (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


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.

Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and saute until golden, about 30 seconds. Add onions, celery and carrots and saute, 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.

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

Print this recipe.

Dutch ovens are perfect for simmering chili. Shop for a Dutch oven.

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