Black Bean & brown rice Chili (vegetarian)

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1/2 c brown rice
1 c hot water
1 Tbsp canola oil
1 medium red onion diced
1 green bell pepper seeded and diced
2 stalks celery chopped
2 clove garlic
1 16 oz can crushed tomatoes or 2 cups
1 15 oz can black beans drained
1 Tbsp chili powder
1 Tbsp oregano, dried
1 1/2 tsp cumin

The Cook

malinda sargent Recipe
Lightly Salted
ARLINGTON, TX (pop. 365,438)
Member Since Dec 2010
malinda's notes for this recipe:
from the kitchen of Joyce DeVoid who always eating right doesn't mean giving up on flavors you love.
Make it Your Way...

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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.
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.
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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user Robin DuPree robdupree - Feb 6, 2011
I can't wait to try this recipe...
user Marina Neff Kittiecooks - Aug 11, 2011
Marina Neff [Kittiecooks] has shared this recipe with discussion group:
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user Karla Everett Karla59 - Dec 2, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
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user Bobby Webb Bobdoescooking - May 8, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
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