Hearty Lenten Vegetarian Chili

A wholesome and rich bean chili packed with kidney beans, diced tomatoes, sweet corn, and rice. Perfectly spiced with cumin, smoked paprika, and chili powder, this meatless recipe makes a satisfying dish for Lenten fasting or weeknight meal prep.

Ingredients

• 4 cans (15 oz each) kidney beans, rinsed and drained (or 6 cups cooked beans)
• 1 can (29 oz) tomato sauce (or 4 cups fresh tomato sauce)
• 1 can (15 oz) diced tomatoes (or 1 large diced tomato, peeled)
• 1/2 can sweet corn
• 1 cup cooked white or brown rice
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 to 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp crushed red pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

1. Chop the onion and finely mince the garlic cloves.
2. Heat 2 to 3 tablespoons of olive oil in a large pot over medium-low heat.
3. Add the chopped onion and stir frequently for 5 to 10 minutes until softened and light golden brown.
4. Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
5. Add the tomato sauce, diced tomatoes, sweet corn, kidney beans, and cooked rice to the pot.
6. Increase the heat to medium.
7. Stir in the cumin, smoked paprika, garlic powder, onion powder, chili powder, and crushed red pepper.
8. Taste and adjust seasonings with salt and spices as needed.
9. Simmer for 20 to 30 minutes, stirring occasionally to allow the flavors to blend.
10. Remove from heat, let cool for a few minutes, and serve warm in bowls.