Winter Recipes: Very Veggie Chili
High fiber and low fat. Need we say more?
- 2 15-ounce cans soy-based vegetarian chili
- 1 15-ounce can garbanzo beans, rinsed
- 1 pound bag frozen mixed peas, corn and carrots
- ½ cup mild salsa
- 2 cups brown rice
- 5 cups water
- ¼ teaspoon salt
- 2 cups cheddar cheese, grated (optional)
Cook rice as directed on package (if using a rice cooker, place rinsed rice in cooker with water and salt and cook until all water is absorbed, about 45 minutes).
Ten minutes before rice is done, place vegetarian chili, beans, frozen vegetables and salsa in a microwave-safe bowl.
Cover bowl and microwave contents on high for 5 minutes; stir, then microwave for an additional 3 minutes or until contents are thoroughly heated through. Keep covered until rice has finished cooking.
Serve chili over rice; top with grated cheese if desired.
- Good for freezing and reheating, so make extra!
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