GCOG Vegetarian Chili

Two days until our Plant Sale! The Bake Sale is always a huge hit, for both the goodies and the home cooked pre-made meals that our members make. This year, we are featuring a delicious veggie chili. Here is the recipe, but of course you could just get some from our Plant Sale.


          Garden Club Chili Recipe1-1/2 cups long grain brown rice, uncooked
2 Tbsp. Balsamic Vinaigrette Dressing
4 carrots, cut into 1/2 inch-thick slices
2 onions, coarsely chopped
1 red bell pepper coarsely chopped
3 gloves garlic, minced
1 can (28 fl oz/796 ml.) no salt added diced tomatoes, undrained
1 can (14 fl oz/398 ml) no-salt added red kidney beans, rinsed
1 can (14 fl oz/398 ml) no-salt-added white kidney beans, rinsed
1/2 cup our BBQ Sauce
3 TBSP Chili Powder

Cook rice as directed on package.  Meanwhile, heat dressing in large saucepan on medium-high heat.  Add vegetables and garlic; cook and stir 6-8 minutes, or until vegetables are crisp-tender.
Add next 5 ingredients; stir.  Bring to boil; simmer on medium-low heat 30 minutes, stirring regularly.
Gently stir in rice.