Lentil, Brown Rice and Adzuki Bean Chili

3 (15 oz) cans fat-free chicken or veggie broth
2 cups water (or carrot juice for a richer flavor)
1 cup brown rice (uncooked)
1 1/2 cup lentils (if available red lentils are more colorful)
1 large onion (chopped)
3 cloves fresh garlic (minced)
3 large carrots (chopped)
1 stalk celery (chopped)
1 1/2 Tbsp. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 (15oz) can whole tomatoes (include the juice!)
1 (15oz) can adzuki beans or black beans (rinsed and drained)
1 cup Italian-style spaghetti sauce (fat-free variety)
1 box Mary’s Original Seed Crackers with Herb, Black Pepper or Onion

Optional toppings:
1/2 cup scallions (chopped)
1/2 cup fresh basil or cilantro
1/2 cup low fat cheddar or Parmesan cheese (grated)


1. In large, heavy saucepan, add first 11 ingredients and bring to a boil. Reduce to simmer, cover pan and allow to cook approximately 40 minutes or until rice and lentils are tender (may need to stir occasionally and add more water if too thick).

2. Remove from heat and add tomatoes, adzuki beans and Italian sauce.

3. Return to heat and cook for about 10 more minutes.

4. Top with optionals and serve with Mary’s Original Seed Cracker with Herb, Black Pepper or Onion.

Stores great for 2 weeks in fridge!

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