Vegetarian Chili


Vegetarian Chili

452 Calories, 30 Minutes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 Servings


  • 1 (15.5-ounce) can red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup low-sodium vegetable broth
  • 1 cup chopped carrots
  • 1 cup frozen chopped peppers and onions
  • 1/2 cup frozen corn kernels
  • 2 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp light brown sugar
  • 1 tsp dried oregano
  • 1/4 tsp each salt and black pepper
  • 4 cups cooked brown rice


  • Place all ingredients, except brown rice, into a sauce pot over medium-high heat, stirring to combine.
  • Bring mixture up to a simmer, cover, and reduce heat to medium-low.
  • Let cook for 25 minutes, stirring occasionally. Serve over or alongside cooked brown rice.


For a spicier chili, add 1⁄2 teaspoon crushed red pepper flakes in the first step.
“This was so simple to prepare, but it sure didn’t taste simple!”

Leave a Reply

Your email address will not be published.

Recipe Rating