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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Easy Vegetarian Chili on Rice Recipe

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This recipe for Easy Vegetarian Chili on Rice is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TBSP vegetable oil
2 onions, chopped
2 each carrots and celery stalks, diced
2 jalapeno peppers, chopped (optional)
1 can (28 oz/796 mL) tomatoes, chopped and drained
4 cloves garlic, minced
1 green bell pepper, diced
1/4 cup chopped parsley
4 tsp chili powder
1 tsp each cumin and oregano
1/2 tsp salt
2 cans (19 oz/540 mL) red kidney beans, undrained
2 small zucchini, diced
1-1/2 cups Uncle Ben's Original Converted Brand Rice
Grated low-fat Cheddar cheese (optional)
Directions:
Directions:
In large saucepan, heat oil over medium heat. Add onions, carrots, celery and jalapeno peppers; cook, stirring often, for 6 minutes. Stir in tomatoes, garlic, green pepper, parsley, chili powder, cumin, oregano and salt. Bring to simmer. Cook, covered, for 20 minutes, stirring often. Add beans and cook 15 more minutes. Add zucchini and cook, uncovered, for 5 minutes, stirring occasionally. Meanwhile, cook rice according to package directions (5-6 servings). Mound on warm dinner plates, spoon chili on top and sprinkle with cheese, if desired.
Personal Notes:
Personal Notes:
I have had this recipe for awhile, but I now use organic whole grain brown rice instead of converted white rice. The original recipe was on the package of Uncle Ben's rice.

 

 

 

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