Vegetarian Chili

Prep Time: 20 Min Servings: 6 servings Difficulty: Easy

Ingredients:

  • 11⁄2 cup Cooked brown rice
  • 2 cloves Garlic, minced
  • 1 tbsp Canola oil
  • 2 Green peppers, diced
  • 1 Onion, diced
  • 3 Stalks of celery, diced
  • 2 Carrots, diced
  • 4 tbsp Chili powder
  • 1 tsp Cumin
  • 28 oz. Tomatoes, diced
  • 3 oz. Can of tomato paste
  • 10 oz. Red kidney beans, canned
  • 1⁄2 cup Soybeans, canned
  • 2 tsp Salt
  • 1 tsp Ground black pepper

Directions:

  1. Follow directions on package to cook brown rice, set aside when done.
  2. In a large stock pot heat oil until hot, add onions, garlic, green peppers, celery and carrots. Cook vegetables until tender, 3-5 minutes.
  3. Add chili powder and cumin. Cook for an additional 1-2 minutes.
  4. Drain and rinse canned beans.
  5. Add tomatoes, tomato paste and canned beans. Cover and let simmer for 10 minutes.
  6. Stir in rice, salt and pepper and cook for another 5 minutes.
  7. Taste, adjust seasoning, and serve.

Notes:
Nutritional information per serving: Protein 24g Total fat 7.6g Carbohydrates 74.5g Calories 439 Sodium 961mg Cholesterol omg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: