Black Bean & brown rice Chili (vegetarian)

malinda sargent Recipe

By malinda sargent GREEKROSE2005

from the kitchen of Joyce DeVoid who always eating right doesn't mean giving up on flavors you love.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


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

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy