Chunky Vegetarian Chili

Chunky vegetarian chili is a one-pot meal that does triple duty as the chili, the rice, and the protein all in a single Dutch oven. The rice cooks directly in the chili broth, absorbing the tomato flavor and chili spice while turning the dish into a stick-to-your-ribs main rather than a side or starter.

Two kinds of beans (kidney and pinto) provide variety in texture and color, while sweet canned corn balances the smoky chili powder and warm cumin. Using Mexican-style canned tomatoes is a small shortcut that pays off, since they come pre-seasoned with peppers, onion, and herbs that deepen the flavor without adding any extra prep work.

Thirty minutes of covered simmering is enough to cook the rice through and let the flavors meld. A dollop of cool sour cream on top brings everything together by cutting the heat and richness, while turning each bite creamy.

Serve in deep bowls with extra toppings like shredded cheese, sliced jalapeños, fresh cilantro, lime wedges, or crushed tortilla chips for a fully loaded experience.

Pro Tips

• Rinse the canned beans well before adding. The starchy liquid in the can throws off the flavor and can make the chili overly salty.
• Use long-grain white rice rather than instant. Instant rice turns to mush in 30 minutes of simmering.
• Bloom the spices for 30 seconds in the hot oil before adding the tomatoes. Toasting the chili powder and cumin in fat releases more flavor than dumping them in cold liquid.
• Make a day ahead. Like most chilis, this one tastes deeper and more harmonious on day two after the flavors have time to meld.

Variations

• Add a chopped chipotle in adobo for smoky heat and a more complex flavor profile.
• Swap the rice for cooked quinoa stirred in at the end for a higher-protein, slightly chewier version.
• Stir in a half cup of dark beer (a stout works great) along with the water for richer, deeper flavor.