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.
prep time
30 Min
cook time
1 Hr 15 Min
method
---
yield
Ingredients
- 1/2 cup brown rice
- 1 cup hot water
- 1 tablespoon canola oil
- 1 - medium red onion diced
- 1 - green bell pepper seeded and diced
- 2 - stalks celery chopped
- 2 cloves garlic
- 1 - 16 oz can crushed tomatoes or 2 cups
- 1 - 15 oz can black beans drained
- 1 tablespoon chili powder
- 1 tablespoon oregano, dried
- 1 1/2 teaspoons cumin
How To Make black bean & brown rice chili (vegetarian)
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Step 1combine 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.
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Step 2Meanwhile, 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.
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Step 3Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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