Vegetarian Beanless Chili – a delicious recipe with tomatoes, carrots, zucchini, onion, brown rice, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
2
Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
3
If using any other veggies add them so they're also about half cooked at the same time.
4
Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
5
Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
6
Bring to a gentle boil.
7
Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
8
Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
484
kcal
Calories
25
g
Fat
37
g
Carbs
26
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 16 ounces crushed tomatoes (big can), 2 medium carrots, 1 medium zucchini, 1 small onion, and more.
Yes, Vegetarian Beanless 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.
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