Chunky Vegetarian Chili

Total Time

Prep: 20 min. Cook: 25 min.


11 servings (2-3/4 quarts)

Updated: Nov. 11, 2023
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen
Chunky Vegetarian Chili Recipe photo by Taste of Home


  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 1-1/2 teaspoon ground cumin
  • Optional: Corn chips, sour cream and cubed avocado


  1. In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water. If desired, top with optional ingredients.

Nutrition Facts

1 cup: 196 calories, 2g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 37g carbohydrate (6g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.