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This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Source: Everyday Food, October 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The great thing about serving this vegetarian chili over rice is that you get a complete protein.

Suggested toppings: sour cream, fresh cilantro leaves, lime wedges, grated Monterey Jack, chopped red onion.

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61
  • MS11728808
    11 FEB, 2014
    Very nice recipe. I used 1 can each of kidney, pinto, cannellini and black beans. To the recipe, I doubled the garlic, added 2 tbsp. tomato paste and 1 chipotle chili, chopped. Can't beat how quick this chili can be made!
    Reply
  • 99bonk
    11 FEB, 2014
    A very simple improvement would be to make this with four different types of beans - 1 can of each instead of 2 cans of 2 kinds of beans. Also, more garlic.
    Reply
  • sealionsarah
    5 OCT, 2012
    This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
    Reply
  • sealionsarah
    5 OCT, 2012
    This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
    Reply
  • sealionsarah
    5 OCT, 2012
    This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
    Reply

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