Low Fat Vegetarian Chili With Rice Recipes

VEGETARIAN BEAN AND RICE CHILI

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.

LOW-FAT VEGETARIAN CHILI WITH RICE

Steps:

• In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
• Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
• Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.

LOW FAT BASIC VEGETARIAN CHILI

Steps:

• Boil water, add onion, and cook on medium boil til onion is fairly transparent.
• Reduce heat to low and add other ingredients.
• Stir til beans are smooth and chili is heated through.

SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI

Steps:

• In a large stock pot, heat olive oil over medium high heat.
• Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
• Add chili powder and cumin (and cayenne pepper if using).
• Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
• Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
• Stir well, and bring liquid to a boil.
• Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
• More vegetabe broth or tomato juice can be added if chili becomes too thick.
• Add salt and pepper to taste.
• Remove from heat and stir in chopped fresh cilantro if using.
• Serve over your favorite rice.
• I like brown.

LOW-FAT CHILI RICE

Steps:

• Fry the onions, garlic, mushrooms and peppers in a few sprays of oil for 5 minutes.
• Add the rice and stir for 1 minute.
• Pour in 2 pints cold water, stir through, then add the tomato sauce, spices and dried herbs.
• Cook on a medium heat until the water is absorbed (about 15 minutes) then add the scallions.
• Cook for a further 2 minutes then serve, dressed with some fresh herbs.