Do you want to add a little spice to your weekly recipe repertoire? If so, this vegetarian chili and rice recipe is a perfect choice! Not only is it full of flavorful ingredients, but it also packs a punch of protein and fiber to keep you full and energized. Plus, it’s super versatile and can be adapted to your dietary needs and preferences. So whether you’re a dedicated vegetarian, trying to cut back on meat, or simply looking for something new to try, this dish is sure to be a winner. Read on to learn how to make this delicious combination of chili and rice!
Vegetarian chili With Rice Recipe
Ingredients
- 1 15½- ounce can red kidney beans drained
- 1 15- ounce can great northern beans drained
- 1 14½- ounce can tomatoes cut up
- 1 8- ounce can tomato sauce
- ¾ cup chopped green pepper
- ½ cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon sugar
- ½ teaspoon dried basil crushed
- 2 cloves garlic minced
- 2 cups hot cooked rice
Instructions
- In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
- Top each serving of chili with ½ cup hot cooked rice.
Nutrition
Sodium: 881mgPotassium: 939mgFat: 2gProtein: 15gCarbohydrates: 67g
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