Recipe courtesy of Jean Anderson
Show: Cooking Live
Save Recipe Print
1 hr 25 min
45 min
40 min
6 servings



Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes. 

Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes. 

Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Vegetarian Chili

Recipe courtesy of Robin Miller

Vegetarian Pot Pie

Recipe courtesy of Aida Mollenkamp

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Vegetarian "Southern-style" Collard Greens

Recipe courtesy of Sunny Anderson

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Browse Reviews By Keyword

          Latest Stories