Colourful Vegetarian Chili
You don’t have to be a vegetarian to enjoy this colourful and nutritious dish! On its own, it makes for a hearty delectable meal! As a side, it will excite your palate! If you are not vegetarian, call this Mexican rice and serve it with grilled chicken or fish.
Ingredients
- 6 tbsp extra virgin olive oil
- 2 large onions chopped
- 4 garlic cloves chopped
- 2 bell peppers chopped
- 2 zucchini chopped
- 1 large can San Marzano tomatoes crushed
- 2 tbsp dried oregano
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tbsp salt
- Any hot pepper cayenne, ancho, hot chili flakes
- 6 cups water
- 3 cups brown rice
- 2 cups cooked beans eg. romano, pinto, black turtle, garbanzo
- 2 cups corn
- 2 tbsp fresh parsley or cilantro or both chopped
- Drizzle of Extra Virgin Olive Oil
Instructions
- Saute onions in hot oil. Add garlic but do not brown.
- Add bell pepper and hot pepper (if using).
- Add zucchini.
- Pour whole tomatoes in a bowl and crush with fingertips.
- Add tomatoes (be sure to rinse out the can with a little water and add to pot). Stir.
- Add oregano.
- Add cumin.
- Add paprika and salt. Stir.
- Add water and bring to a boil with lid.
- Add rice and reduce heat to simmer with lid for 40 minutes, stirring only once or twice.
- Then add beans.
- Add corn.
- Add parsley/cilantro. Stir and adjust seasonings, adding more salt or spice.
- Continue cooking without lid until the rice is tender and liquid is absorbed. If rice is not cooked but the liquid is absorbed, add a little more water.
- Drizzle generously with olive oil.
Video
Notes
Serving SuggestionsShredded greens (lettuce, spinach, kale, etc.)
Shredded cheese (cheddar, imported asiago, friulano)
Chopped tomatoes
Sliced green onions
Sliced black olives
Corn chips
Chopped cilantro
Sour cream
Mashed avocado
Guacamole
Salsa Use canned beans but I use my Instant Pot to boil a bag of beans (much cheaper and tastier) and then freeze portions for when I need them.