BLACK BEAN & BROWN RICE CHILI (VEGETARIAN)
from the kitchen of Joyce DeVoid who always eating right doesn't mean giving up on flavors you love.
Provided by malinda sargent
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. combine the rice and water in a sauce pan and bring to boil. Cover and cook for 35-40 minutes over low heat until liquid has been absorbed. Fluff the rice and let stand 5-10 minutes.
- 2. Meanwhile, heat the oil in a saucepan and add onion, pepper, celery, and garlic. Cook for 7-10 minutes over a medium heat, stirring frequently. Stir in tomatos, beans and seasonings and cook 10 more minutes over low heat stir once in awhile.
- 3. Stir in the rice and cook for 15 minutes more. Ladle the chili in bowls serve with cornbread, and add optional toppings such as avacado, sour cream, or cheese.
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Know lage
[email protected]I've made this chili several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Amin Kasmi
[email protected]This chili is a great recipe for beginners. It's easy to follow and the results are always delicious.
Michael Russell
[email protected]This chili is a great way to use up leftover vegetables. I like to add whatever I have on hand, such as bell peppers, zucchini, or carrots.
A Yadav
[email protected]I'm not a vegetarian, but I'm trying to eat more plant-based meals. This chili is a great way to do that. It's hearty and flavorful, and it doesn't leave me feeling hungry.
aruyoshin
[email protected]This chili is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
alexs alexs
[email protected]I made this chili in my slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when you get home from work.
Kenneth Kelsey
[email protected]This chili is a great base recipe. I like to add different vegetables and spices to it to make it my own.
Mor Yani
[email protected]I found this chili to be a bit too salty. I think it would be better if you used less salt or omitted it altogether.
Dwayne Rowe
[email protected]I wasn't a fan of this chili. The flavor was bland and the texture was mushy.
Musa Ndaba
[email protected]This chili is a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like their food hot.
Robert Shirley
[email protected]I've made this chili several times and it always turns out great. It's a great way to use up leftover black beans and brown rice.
Hana Getu
[email protected]This chili is delicious and easy to make. I like to add a bit of extra spice by using chili powder and cayenne pepper.
Deep' n tha south
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's hearty and flavorful, and the black beans and brown rice make it a good source of protein and fiber.
Bobby Shirley
[email protected]This is one of my favorite vegetarian chili recipes. It's always a crowd-pleaser and leftovers are even better the next day.
Teslim Lekan
[email protected]I made this chili for dinner last night and it was a hit with my family. Everyone loved the smoky flavor and the tender black beans. I also appreciated that this chili was relatively healthy, as it's packed with vegetables and whole grains.
Chigemezu Juliet
[email protected]This black bean brown rice chili is a hearty and flavorful vegetarian dish that's perfect for a cold winter day. The combination of black beans, brown rice, and vegetables provides a good balance of protein, fiber, and nutrients. The spices add a nic