Vegetarian Taco Chili

February 2, 2012
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Author Notes: This is always a crowd favorite. Great to make ahead as the flavors just get better with time. I love to serve this with a bunch of topping so everyone can make their own creation! Our favorite toppings are tortilla chips, cheddar cheese, sour cream, avocado, and chopped cilantro. Delicious! xo.

Serves: 8

  • 2 tablespoons oil
  • 1 jalapeno, seeded and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup brown rice, uncooked
  • 1 package taco seasoning (or 1 tablespoon)
  • 1 (15 oz) can diced tomatoes
  • 1/2 cup salsa
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (11 oz) can corn, drained
  • 1 quart vegetable broth or water
  1. Sauté jalapeño, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth and salsa. Bring to a boil and simmer, covered, for 45 -60 minutes. Serve with avocado, green onion, cilantro, and corn chips. Serves 4-6.
  2. This stores well in the fridge for 2-3 days or freeze in individual portions for up to 3 months.

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