No Heartburn Bean Chili with Rice

Looking for a vegetarian chili that will please meat eaters? This is it! Trust me.

No Heartburn Bean Chili with Rice takes just over an hour to pull together.  It's not spicy (kid friendly) and totally FULL of flavor. We enjoyed it for supper then polished it off for lunch the next day.  I barely got the chance to photograph a bowlful before it was gone.

As you're about to discover, one of the ingredients in this recipe is oil-free spaghetti sauce. You're going to have to read the ingredients list on the back of the jar to discover that one.  My local grocer didn't carry an oil free choice, so I settled for one that listed olive oil at the end of the list.  Next time, I'm going to make this with a can of crushed tomatoes.  They're definitely oil free.  Why go through all the hassle for oil free sauce? Less cholesterol. I'm eating to have a healthy circulatory system.


serves 6 to 8

  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 (15 ounce) can diced tomatoes with chipotle peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (26 ounce) jar oil-free spaghetti sauce
  • 2 cups water
  • 3/4 cup uncooked brown rice
  • 1 tablespoon New Mexico Chili Powder

In a large soup pot, add enough water to just cover the bottom of the pot.  Water sauté onion, celery and garlic until onion has soften.

Add the spicy tomatoes, black beans, kidneys beans, spaghetti sauce, water, rice and chili powder.  Bring to a boil, then reduce heat for a low simmer, cover, and cook for 1 hour.  Set a timer to remind you to stir the chili every 15 minutes.

Serve with baked tortillas chips and a veggie packed green salad.