Vegetarian Beanless Chili
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 16 ounces crushed tomatoes (big can)
- 2 medium carrots
- 1 medium zucchini
- 1 small onion
- 500 g vegetarian ground beef
- 1⁄2 cup brown rice
- 1 -2 tablespoon chili powder
- salt
- 1 large garlic clove
- water
directions
- Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
- 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).
- If using any other veggies add them so they're also about half cooked at the same time.
- Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
- 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.
- Bring to a gentle boil.
- 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.
- Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
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RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.