Brown Rice Chili

Is there any food more comforting than a warm, steaming bowl of chili? Vegans unfortunately have had their chili bowls only half full, so to speak, because of the decision not to include meat. This chili recipe fills the bowl by substituting brown rice for ground beef. It is a healthy, hardy (and comforting) replacement.

Brown Rice Chili


(Recipe by:Chef Yasue Siewert)


Prep.: 10 minutes
Cook: 40 minutes


Serves 4 people


½ cup brown rice, washed and drained well
2 tbsp olive oil
2 cloves garlic
1 medium-size onion, small diced
3 tbsp chili powder
1 15oz can tomato puree
2 cups water
2 15oz can red kidney beans, washed and drained well
1 tsp soy sauce
½ tsp kosher salt, more to taste
1/8 tsp black pepper, more to taste


Heat the olive oil in a pot over medium high heat.
Add the onions and garlic to the pot and cook until light golden brown, about 10 minutes.
Add brown rice and cook for 1 minute, and add chili powder and cook for 1 minute more. Add the water and tomato puree, bring to a boil and then bring down the heat to low and cook for 20 minutes.
Add red kidney beans and soy sauce and cook another 10 minutes. Season with salt and pepper. Serve warm.

All the articles, recipes, and images are property of Food Couture, LLC. Unauthorized use of our copyrighted material is strictly prohibited.


I think I'll make this by substituting hamburger for brown rice. I am a meat-eater!

I made this tonight. I substituted ground beef for the brown rice and added Frank's Hot Sauce and sour cream. It was delicious but fattening!

Post a Comment