Friday Food : Veggie Chili with Rice

I have several friends doing Weight Watchers (WW) right now and one of them passed this simple recipe on to me a few weeks back.  It reminded me slightly of a more veggie friendly Chipotle, and like most warm-blooded Americans I like me some Chipotle. Ha. Of course knowing me I veered off track slightly from the original recipe. Minimal change in points though, for those in the program. We’re talking 1-2 points in difference. BTW due to the way the beans cooked down, I am totally aware it isn’t very “pretty”, but it smells and tastes fantastic. EVERYONE stopped to ask me what it was who was anywhere near it while I was eating.

Veggie Chili with  Rice

Veggie Chili with Rice

What you will need:

  • 2-3 cups cooked rice (I prefer brown)
  • 1 can (15 oz) black beans, drained.
  • 1 can (15 oz) red kidney beans, drained.
  • 1 can (15 oz) diced tomatoes (do not drain)
  • 1/2 – 1 cup carrots (diced, sliced or shredded)
  • 1/2 cup – 1 cup celery (diced or sliced)
  • Optional: spices if desired, such as chili powder, red pepper flakes, etc


  1. Prepare rice according to package (I made 2 cups of brown rice). Set aside.
  2. In a large pot or sauce pan, on med-high heat, combine your beans, tomatoes, vegetables and spices if desired. (I used 1 can each of the beans and tomatoes, then about a cup of carrots and 1/2 cup of celery, no spices).
  3. Keep an eye on your mix, stirring occasionally, add additional water if needed.
  4. Allow to warm, then place a lid on and simmer for 5-7 minutes.
  5. Remove from heat source.
  6. Separate your rice into serving or storage bowls (I did 4 bowls of 1/2 cups each). Next separate your beans & veggies equally into each of the bowls.
  7. Serve and enjoy!

Makes 4- 6 servings. 


Using my technique your beans and tomatoes will soften and start to mush together a bit (for lack of a better word). If you don’t like this look or texture, feel free to heat your items a shorter amount of time, or don’t stir/simmer as much.

If you want 6 servings, I would suggest making more rice. This easily makes 6 servings and in fact it was a little difficult to eat all the contents of my “4-servings” sizes.

What do you think? Is this a version of chili you might try in the future? Have you ever done the Weight Watchers program?

Leave a Reply