Easy Vegetarian Chili on Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is an easy recipe for anyone to try, I really enjoyed it, a lot of flavor in such a small dish - and of course there is the rice, and I do love rice!! Ingredients:
1 tablespoon vegetable oil |
2 onions, chopped |
2 carrots, diced |
2 stalks celery, diced |
2 jalapeno peppers, chopped |
4 garlic cloves, minced |
1 sweet green pepper, diced |
1/4 cup parsley, choppd |
4 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon oregano |
1/2 teaspoon salt |
2 (19 ounce) cans red kidney beans, undrained |
2 small zucchini, diced |
1 1/2 cups uncle ben's converted brand rice |
grated low-fat cheese |
Directions:
1. In large saucepan, heat oil over medium heat. Add onion, carrots, and jalapeno pepper, cook, stirring often, for 6 minutes. Stir in tomatoes, garlic, green peppers, parsley, chili powder, cumin, oregano and salt. Bring to a simmer. Cook, covered for 20 minutes, stirring often.
2. Add beans, and cook for 25 minutes more. Add zucchini, and cook, uncovered, for 5 minutes, stirring occasionally.
3. Meanwhile, cook rice according to package directions. Mound on warm plates, spoon chili on top and sprinkle with cheese.
|
|