Hearty Chili

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).