This flavorful vegetarian chili recipe with a twist is ready for the table in just 25 minutes. Since each serving contains 20 grams of protein, this vegetarian chili will keep you satisfied for hours.
In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.