This vegetarian chili is a robust and comforting dish that proves plant-based meals can be deeply satisfying. By combining two types of beans&# 226;ÂÂkidney and Great NorthernâÂÂyou get a perfect balance of texture, with some holding their shape and others breaking down to thicken the sauce. The flavor profile is built on a foundation of rich tomato sauce, diced tomatoes, and a warm blend of chili powder and aromatic garlic. A touch of sugar balances the acidity of the tomatoes, while dried basil adds a subtle herbal note. Simmering allows these flavors to meld into a cohesive, savory stew. ItâÂÂs an ideal weeknight dinner thatâÂÂs easy to prepare, naturally vegan, and packed with fiber and protein. Serve it hot over rice for a complete, home-style meal that feels indulgent yet wholesome.
Vegetarian Chili With Rice
Description
This vegetarian chili is a robust and comforting dish that proves plant-based meals can be deeply satisfying. By combining two types of beans&# 226;ÂÂkidney and Great NorthernâÂÂyou get a perfect balance of texture, with some holding their shape and others breaking down to thicken the sauce. The flavor profile is built on a foundation of rich tomato sauce, diced tomatoes, and a warm blend of chili powder and aromatic garlic. A touch of sugar balances the acidity of the tomatoes, while dried basil adds a subtle herbal note. Simmering allows these flavors to meld into a cohesive, savory stew. ItâÂÂs an ideal weeknight dinner thatâÂÂs easy to prepare, naturally vegan, and packed with fiber and protein. Serve it hot over rice for a complete, home-style meal that feels indulgent yet wholesome.Ingredients
Directions
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Drain the kidney beans and Great Northern beans, discarding the liquid from the cans.
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Place the drained beans, tomato sauce, chopped onion, chili powder, sugar, dried basil, undrained cut-up tomatoes, and minced garlic into a large saucepan.
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Add 1 cup of water to the saucepan.
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Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
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Once boiling, reduce the heat to low to maintain a gentle simmer.
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Cover the saucepan and simmer for 15 minutes, stirring occasionally.
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Serve the chili hot, topping each portion with 1/2 cup of hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 926.1kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 1095.3mg46%
- Total Carbohydrate 178.4g60%
- Dietary Fiber 45.5g182%
- Sugars 40.8g
- Protein 50.9g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list includes an empty item for "3/4 cup" which likely refers to chopped green pepper based on the original directions fragment. If you have chopped green pepper, add it with the onions for extra crunch and flavor.
For a spicier kick, stir in a dash of hot sauce, such as Tabasco, during the simmering stage or serve with hot sauce on the side.
This chili tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Ensure your rice is cooked and hot before serving to provide a warm contrast to the chili. Brown rice or quinoa can be used as healthier alternatives to white rice.
