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Vegetarian Taco Chili

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Vegetarian Taco Chili
Author Notes

This is always a crowd favorite. Great to make ahead as the flavors just get better with time. I love to serve this with a bunch of topping so everyone can make their own creation! Our favorite toppings are tortilla chips, cheddar cheese, sour cream, avocado, and chopped cilantro. Delicious! xo. —

  • Serves

  • 2 tablespoons


  • 1

    jalapeno, seeded and diced

  • 1

    onion, diced

  • 2

    cloves garlic, minced

  • 3/4 cup

    brown rice, uncooked

  • 1

    package taco seasoning (or 1 tablespoon)

  • 1

    (15 oz) can diced tomatoes

  • 1/2 cup


  • 1

    (15 oz) can black beans, rinsed and drained

  • 1

    (15 oz) can kidney beans, rinsed and drained

  • 1

    (11 oz) can corn, drained

  • 1 quart

    vegetable broth or water

  1. Sauté jalapeño, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth and salsa. Bring to a boil and simmer, covered, for 45 -60 minutes. Serve with avocado, green onion, cilantro, and corn chips. Serves 4-6.
  2. This stores well in the fridge for 2-3 days or freeze in individual portions for up to 3 months.
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