Vegetarian Chili with Rice
Submitted by ttmack
30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSome nights you need dinner on the table in half an hour, no fuss, no fancy ingredients, no excuses.
This two-bean chili delivers exactly that. Kidney beans and great northern beans simmer together in a quick tomato-chili powder sauce with green peppers, onions, and garlic until everything melds into a thick, warming bowl of comfort.
A touch of basil adds an unexpected twist that keeps it interesting.
Served over hot rice, it stretches to feed four hungry people without breaking the bank or your schedule.
Kitchen Tips
- Use canned beans to keep this a true 30-minute meal. Just drain and dump.
- Don’t drain the canned tomatoes. That juice is your chili’s liquid base.
- A few dashes of hot sauce on top bring everything to life if you like a little heat.
Ingredients
Directions
Place all ingredients except cooked rice in a large saucepan.
Add 1 cup water.
Tomatoes should be undrained. Bring to boiling, reduce heat.
Simmer covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice.
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