Brown Rice Chili Recipe

Name: Brown Rice Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive oil; 2 onions, chopped; 4 stalks celery, chopped; 1 cup (250 mL) brown rice, rinsed; 4 cloves garlic, finely chopped; 1 tbsp (15 mL) dried oregano leaves; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) cracked black peppercorns; 1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes); 2 cups (500 mL) cooked dried or canned red kidney beans, drained and rinsed; 2 cups (500 mL) lower-salt vegetable broth, divided; 2 dried ancho, mild New Mexico or guajillo chile peppers; 2 cups (500 mL) boiling water; 1/2 cup (125 mL) chopped cilantro stems and leaves; 2 cups (500 mL) corn kernels, thawed if frozen; 1 green bell pepper, diced; 1 jalapeno pepper, seeded and diced, optional

Servings: persons

1 tbsp (15 mL) olive oil
2 onions, chopped
4 stalks celery, chopped
1 cup (250 mL) brown rice, rinsed
4 cloves garlic, finely chopped
1 tbsp (15 mL) dried oregano leaves
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black peppercorns
1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes)
2 cups (500 mL) cooked dried or canned red kidney beans, drained and rinsed
2 cups (500 mL) lower-salt vegetable broth, divided
2 dried ancho, mild New Mexico or guajillo chile peppers
2 cups (500 mL) boiling water
1/2 cup (125 mL) chopped cilantro stems and leaves
2 cups (500 mL) corn kernels, thawed if frozen
1 green bell pepper, diced
1 jalapeno pepper, seeded and diced, optional

1
Works best in a large (minimum 5 quart) slow cooker.
2
In a skillet, heat oil over medium heat for 30 seconds.
3
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes.
4
Add rice, garlic, oregano, cumin, salt and peppercorns and cook, stirring, for 1 minute.
5
Add tomatoes with juice and bring to a boil.
6
Transfer to slow cooker stoneware.
7
Add beans and 1 1/2 cups (375 mL) of the broth and stir well.
8
Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware.
9
Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbly.
10
Half an hour before recipe has finished cooking, in a heatproof bowl, soak chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged.
11
Drain, discarding soaking water and stems, and chop coarsely.
12
Transfer to a blender.
13
Add remaining broth and cilantro.
14
Puree.
15
Add chile mixture, corn, bell pepper and jalapeno pepper, if using, to stoneware and stir well.
16
Cover and cook on High for 30 minutes, until pepper is tender and flavors meld.

1594

kcal

Calories

127

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp (15 mL) olive oil, 2 onions, chopped, 4 stalks celery, chopped, 1 cup (250 mL) brown rice, rinsed, and more.

Yes, Brown Rice Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice Chili

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