Favourite Vegetarian Chili

Proof you don’t need meat for a hearty, satisfying chili. This vegetarian version leans on pinto beans, or kidney beans, for protein and heft, and a clever trick: rice simmered in tomato sauce gets stirred right in, so the grain bulks up the bowl and soaks up all that spiced flavor.

The flavor base comes together fast, onion and garlic softened in a little oil, then canned crushed tomatoes, green chilies, and a warming lineup of chili powder, cumin, oregano, and cayenne.

A short simmer is all it needs to meld everything, which makes this a genuinely quick weeknight chili. It’s naturally vegetarian, low in fat, and easy to make a big batch of. Pile on your favorite toppings and serve with cornbread, or over more rice if you want it extra filling.

Kitchen Tips

• Don’t rinse the canned beans and tomatoes; their liquid adds body and flavor to the chili.
• Use instant rice as written for the quick cook, but watch it so it stays tender, not mushy, in the simmering chili.
• Let it simmer toward the longer end of the range if you have time; the flavors deepen the longer it goes.

Variations

• Stir in corn, black beans, or diced bell pepper for more color and texture.
• Adjust the cayenne and add a chopped jalapeño for more heat.
• Top with shredded cheese, sour cream or yogurt, avocado, and cilantro.