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

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Vegetarian Chili

Recipe courtesy of Robin Miller

Vegetarian Chili

Recipe courtesy of Family Circle Magazine

Vegetarian Chili

Recipe courtesy of Family Circle Magazine

Vegetarian Chili

Rajma (Vegetarian Chili)

Recipe courtesy of Padma Lakshmi

Spicy Vegetarian Chili

Recipe courtesy of Food Network Kitchen

Vegetarian Chili Verde

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories