When I don’t feel like cooking, vegan chili with brown rice is one of my favorite quick and easy recipes to make. This recipe involves very little prep time, takes about thirty minutes to cook, and is extremely delicious.

1 can Amy’s Organic Black Bean Chili
1 can Amy’s Organic Chili with Vegetables
1 can diced tomatoes
1 tsp Mexican seasoning
2 tsp minced garlic
1/2 tsp sea salt
1/2 teaspoon pepper
1 cup brown rice

1. Pout both cans of beans and the can of tomatoes into a cooking pot. Be sure to include the water from the cans, do not drain the beans or the tomatoes. Stir.
2. Add in the seasonings and the minced garlic. Stir.
3. Pour in the brown rice. Stir.
4. Cover and cook over medium heat for thirty minutes, stirring regularly. The chili is done once the brown rice has softened.