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“like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
  2. Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
  3. If using any other veggies add them so they're also about half cooked at the same time.
  4. Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
  5. Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
  6. Bring to a gentle boil.
  7. Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
  8. Serve topped with sour cream, and grated cheddar, and bread or a simple salad.

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