Vegetarian Chili With Rice
A hearty and flavorful vegetarian chili with tender beans, tomatoes, and aromatic spices, served over fluffy rice. Perfect for comforting weeknight dinners or meatless gatherings, it combines savory, spicy, and herbal notes for a satisfying and nutritious meal that appeals to all ages.
Ingredients
- 15 1/2 oz. can red kidney beans, drained ⓘ
- 15 1/2 oz. can Great Northern beans, drained ⓘ
- 14 1/2 oz. can tomatoes, undrained ⓘ
- 8 oz. can tomato sauce ⓘ
- 3/4 cup green pepper, chopped ⓘ
- 1/2 cup onion, chopped ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon dried basil, crushed ⓘ
- 2 cloves garlic, minced ⓘ
- 1 cup water ⓘ
- 2 cups hot, cooked rice ⓘ
Instructions
- Combine kidney beans, Northern beans, undrained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and water in a large saucepan.
- Bring to boiling and reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
- Serve each portion topped with 1/2 cup hot, cooked rice.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion and garlic before adding the other ingredients. You can substitute the kidney beans with black beans for a different texture. If you prefer a spicier chili, add diced jalapeños or a dash of cayenne pepper. This recipe is also great for meal prep; just double the batch and freeze leftovers for a quick weeknight dinner.
Serving Suggestions
Serve the chili with a dollop of sour cream or avocado on top for creaminess. It pairs beautifully with Summertime Ice Tea or Shoe Peg Salad for a refreshing side. For a heartier meal, offer cornbread or tortilla chips alongside, allowing guests to scoop up the chili.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally, or microwave in short intervals, stirring in between, until heated through. This chili also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Chili With Rice contains roughly 413 calories, with 13g protein, 75g carbohydrates, and 11g fat. It is an excellent source of vitamin C (143% of the Daily Value), dietary fiber (64% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 822mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This vegetarian chili tastes even better when made a day in advance, allowing the flavors to meld. Just store it in the refrigerator and reheat before serving. It's perfect for meal prep or entertaining guests.
Is this recipe suitable for vegans?
Yes, this vegetarian chili is entirely plant-based and perfect for vegan diets. Ensure any toppings, like sour cream or cheese, are replaced with vegan alternatives to keep the dish dairy-free.
What can I add to make the chili thicker?
To thicken the chili, you can mash some of the beans after cooking or add a tablespoon of cornstarch mixed with water. Alternatively, let it simmer uncovered for a few extra minutes to reduce the liquid further.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).