Best 3 Vegetarian Bean And Rice Chili Recipes

**Discover a delightful vegetarian feast with our tantalizing bean and rice chili recipes. Embark on a culinary journey filled with bold flavors and wholesome ingredients. From the classic three-bean chili to the innovative sweet potato and black bean chili, each recipe promises a satisfying and nutritious meal. Savor the rich tomato broth infused with aromatic spices, tender beans, and fluffy rice. Whether you're seeking a hearty weeknight dinner or a flavorful party dish, these diverse chili recipes are guaranteed to satisfy every palate.**

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

VEGETARIAN BEAN AND RICE CHILI

Vegetarian Bean and Rice Chili image

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings.

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

Tips:

Soak the beans overnight. This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans. This will give your chili a more complex flavor and texture.
Don't be afraid to add spices. Chili is a dish that can handle a lot of heat.
Let the chili simmer for a while. This will allow the flavors to meld together and develop.
Serve the chili with your favorite toppings. Some popular options include cheese, sour cream, avocado, and tortilla chips.

Conclusion:

Vegetarian bean and rice chili is a delicious and hearty dish that is perfect for a cold night. It is also a great way to use up leftover beans and rice. With its simple ingredients and easy preparation, this chili is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this vegetarian bean and rice chili a try. You won't be disappointed!