Vegetarian Chili

I’m not one to shy away from meat so I definitely did not go searching for a vegetarian recipe. In fact, you can probably say that I was a bit skeptical that this was really going to be like chili. Chili, with no meat, just doesn’t sound right.

Surprisingly it was very good! In fact, so good that we have made it more than once. Imagine that! Enjoy!

Vegetarian Chili
2 – 15 oz. cans pinto beans, rinsed well
2 C water, for canned beans
1 C uncooked brown rice, rinsed well
1 diced yellow onion
2 – 15 oz. cans tomato sauce
2 – 14.5 oz. cans diced tomatoes, with juice
1 tablespoon chili powder
1 tablespoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon pepper
1-2 bay leaves

In a large stock pot, combine all ingredients. Simmer for 1 hour.  Remove bay leaves. Serve.

Makes 8 to 10 servings


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