Meatless Chili
Makes: 18 servings


  • 1 cup celery, chopped
  • 4 cups onion, chopped
  • 3 cloves garlic
  • 8 cups tomatoes (fresh, unsalted canned, or frozen)
  • 2½ cups dried kidney beans, or 6¼ cups cooked beans
  • 1 cup parsley (fresh), chopped¼ cup unsalted tomato paste
  • 1 tablespoon vegetable oil
  • 1/3 teaspoon chili powder, to taste
  • 1 teaspoon pepper
  • 10 cups water
  • 3 cups brown rice, uncooked

Preparation Instructions

Combine all ingredients except rice in 8-quart stockpot. Bring to a boil. Reduce to medium heat and cook partially covered for 3 to 3½ hours, stirring occasionally.

Meanwhile, cook rice in 3-quart saucepan according to package directions. Set aside.

To serve, place ½ cup rice in bowl and top with 1½ cups chili.

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