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Vegetarian Chili

  • Serves 6.

Submitted by William watson


  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 (14 1/2-oz) cans Mexican-style tomatoes, undrained
  • 15-oz can kidney beans, drained and rinsed
  • 15-oz can pinto beans, drained and rinsed
  • 11-oz can whole kernel corn, drained
  • 1 C instant brown rice, uncooked
  • 2 Tbsp chili powder
  • 2 1/2 cups water
  • Shredded low-fat cheddar cheese, optional


Add olive oil to a three-quart saucepan and sauté green pepper, onion, and garlic over medium heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, rice, chili powder, and water. Stir to mix, then bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with cheese if desired.

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