Menu

Chunky Vegetarian Chili

Add a Review
Total Time
Prep: 20 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2023

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen

Test Kitchen Approved

Chunky Vegetarian Chili

0 | 0 Reviews Add your review
Yield: 11 servings (2-3/4 quarts)
Prep: 20 min
Cook: 25 min
Save Saved Saving print

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoon ground cumin
  • Optional: Corn chips, sour cream and cubed avocado
Text Ingredients

Directions

  1. In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water. If desired, top with optional ingredients.

Nutrition Facts

1 cup: 196 calories, 2g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 37g carbohydrate (6g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.
Loading Popular in the Community
Loading Reviews