I found this recipe for a vegetarian “chili” on foodtv.com and modified it a bit to be healthier and have more veggies! It’s super easy to make, takes only about 20-30min max, and tastes great! My modified recipe is below – the original is in the link above. This is a great recipe for first time cooks who are just starting out – you really can’t go wrong with this one so it’ll boost your cooking confidence right away 🙂
This meal also packs a nutritious punch with the antioxidant rich red peppers, red onions, and tomatoes; the fiber filled black & kidney beans, and the whole grain goodness of brown rice!
It tastes as leftovers and can be used as toppings for nachos (using baked tortilla chips of course!) or eaten with crusty, toasted whole grain bread.
Try it out and let me know how you like it!
- 1 cup instant brown rice
- 2 tsp olive oil
- 1 red bell pepper, diced
- 3/4 cup red onion, diced
- 1-2 roma tomatoes, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (11-ounce) can corn, drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup prepared salsa (you can use 3/4 cup if you like more “sauce” in your chili)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
1. Cook rice according to package directions, keep warm, set aside
2. Heat a large saucepan over medium heat. Saute the bell pepper and red onion in the olive oil, until the onion is cooked (about 5 min); add tomatoes at the end and cook for 1 min
3. Add black beans, red kidney beans, tomato sauce, salsa, corn; stir to combine thoroughly
4. Add remaining ingredients (all spices); stir to combine; simmer for 5 min
5. Serve with brown rice (I usually put the brown rice at the bottom of the bowl, chili on top, and stir to combine).