This tasty chili will satisfy any comfort food craving that strikes. No one at your table will be missing the meat in this crowd-pleasing chili that’s chock full of vegetables and spices, topped with cheddar cheese.
Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.
Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.
Ladle chili into bowls; top each serving with 1 tablespoon cheese.
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 6 servings. Serving size: 1 1/4 cups.
Nutrition Facts Per Serving:
Calories: 137, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g
Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.
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