Vegetarian Three Bean Chili Over Wild Rice


1 box wild and long grain rice, prepared (*or see alternative below)

2 tablespoons olive oil

1 1/2 cup chopped onion

1 green pepper, chopped

1 red pepper, chopped

2-3 cloves garlic

1 minced jalapeño (or 1/2 teaspoon crushed red pepper flakes)

2 teaspoons cumin

2 tablespoons chili powder

1-2 teaspoons dark cocoa powder, optional (this gives the chili a wonderful color)

1 teaspoon salt

1/2 teaspoon pepper

1 (6 ounce) can tomato paste

1 (28 ounce) whole or crushed tomatoes, (If you use whole crush through your hands, along with the liquid)

1 cup corn (1-2 ears with the kernels cut off or frozen corn defrosted)

1 (14.5 ounce) can diced tomatoes, undrained

1 (15 ounce) can each dark red kidney beans, cannellini beans

    and chic peas, rinsed and drained (or dry beans soaked and cooked)

Toppings: (any or all of the following) shredded jalapeño jack cheese, shredded cheddar cheese, sliced green onions, sour cream.


1. In a large stock pot, heat the olive oil.  Add the onion, green pepper and red pepper. Sauté for about 5 minutes, until the onion begins to turn transparent. 

2. Add the garlic, jalapeño (or crushed red pepper flakes), cumin, chili powder, salt and cocoa powder.  Cook for about 1 minute.  Add the tomato paste and continue cooking for about 4 minutes.  

3. Add the crushed tomatoes, diced tomatoes, corn and drained beans. Bring to a boil, then lower the heat and simmer for an hour, partially covered, stirring occasionally.  Adjust seasoning to taste. 

4. Serve over wild rice* and add your toppings. 

(As with all chili's it tastes even better the next day.)

*For the rice:

1/4 cup wild rice

1 cup brown rice

1 tablespoon dry parsley

1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon dried onion flakes

1 tablespoon butter (optional) 

3 cups water

Bring all to a boil and simmer for about 40-50 minutes- until the rice is tender.  (Drain of any access liquid.)