Vegetarian Chili - My Way Recipe

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VEGETARIAN CHILI - MY WAY

Bobby Webb

By
@Bobbycountry

I had several friends who wanted a vegetarian chili.
So, I went to work on this vegetarian chili.
They liked it, and wanted to share it with you---ENJOY!!!


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Comments:

Serves:

6 TO 8

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 medium
zucchini, cut into 1/2-inch slices
1 medium
green bell pepper, chopped
1 medium
onion, chopped
4 clove
garlic, minced
2 Tbsp
olive oil
2 can(s)
(14-1/2 oz) diced tomatoes, undrained
1 can(s)
(15-oz) chili beans, drained and rinsed
1 can(s)
(15-oz) pinto beans, drained and rinsed
1 can(s)
(15.25-oz) whole kernel corn, drained
1 c
instant brown rice, uncooked
4 Tbsp
chili powder
1 tsp
cilantro, dried
1 tsp
oregano, dried
3 c
water
cheddar cheese, shredded, (optional)

Directions Step-By-Step

1
In a 4-quart saucepan, add olive oil, zucchini, green bell pepper, onion and garlic over medium heat for 5 to 8 minutes or until tender.
2
Add tomatoes, chili beans, pinto beans, corn, rice, chili powder, cilantro, oregano, and water. Stir well, and bring to a boil. Reduce heat; cover and simmer.
3
Cook for 45 to 60 minutes, or until you have reach consistency. Stirring occasionally. Serve with cheddar cheese if desired.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Garlic, #rice, #corn, #beans