Chili (Bar-On)
Submitted by ChefRon
A hearty meatless chili with kidney beans, zucchini, green chiles, and brown rice simmered in a tomato base with cloves and vinegar. Even better the next day. Freezes like a dream.
YIELD
4 servingsPREP
30 minCOOK
READY
No meat, no problem. This vegetarian chili has so much going on you won’t miss it.
Onions, garlic, bell pepper, and green chile saute in water (not oil), then simmer with whole canned tomatoes, tomato paste, kidney beans, and diced zucchini.
Brown rice cooks right in the pot, adding body and turning the broth thick and stew-like.
The surprise ingredient? Ground cloves and a splash of white vinegar that add a warm, tangy complexity most veggie chilis lack.
Pro Tips
- Make this a day ahead. The flavors deepen overnight and the texture thickens as the rice absorbs more liquid.
- Saute the vegetables in water instead of oil for a virtually fat-free base. The long simmer still delivers rich flavor.
- Serve over extra rice with a squeeze of lime and a dollop of sour cream for the full experience.
Ingredients
Directions
Sauté the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent.
Add everything else and bring to boil.
Lower heat to simmer and add 4 cups of cooked or canned kidney beans.
Simmer for about an hour, or longer.
Note* Even better if it sits another day.
Freezes well.
Goes well with rice.
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