Prep: 10 minutes (cooked rice needed) Cook: 45 minutes
By Mary McDougall
This chili is made with sun-dried tomatoes which gives it a rich tomato flavor. Make sure you use the dried ones, not oil-packed.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup water
- 1 cup sun-dried tomatoes
- 26 ounce jar fat-free pasta sauce
- 15 ounce can black beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 1 cup cooked brown rice
- 3/4 cup vegetable broth
- 1 tbsp soy sauce (optional)
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp oregano
- 1/3 tsp cayenne
Place the onion and garlic in a large pot with the water. Cook, stirring frequently until onion has softened slightly. Cut the sun-dried tomatoes into pieces using a scissors and add to the pot along with the remaining ingredients. Mix well, cover, bring to a boil, then reduce heat and cook over low heat for about 40 minutes, until flavors are well blended.
Hint: Instead of the brown rice, use one cup of the Tofu TVP (recipe in Salads & Sides).