1 medium diced onion
commercially packaged dry chili seasonings (check label for non veg*n ingredients)
3 cans diced tomatoes with green chilies (I use Rotel)
2 cans black beans drained and rinsed
3 cans tomato sauce
1 can corn
1 cup dry rice
2 1/2 cups water
Saute onions until soft. Add the canned ingredients, the chili seasoning and the water. Bring to a boil. Chili should be very soup like. Add the dry rice and bring down to a simmer. Cover and cook for 1 hour, frequently stirring to keep rice from sticking to the bottom of the pot (I use a metal spatula to scrape the bottom of the pan). Cook an additional 15-30 minutes uncovered until the chili is the desired thickness.
Garnish how you like, I like to use cilantro, green onions or vegan sour cream and vegan cheese. Enjoy!