Tuesday, October 25, 2016

Mega Bean & Rice Chili VEGAN

I made this the other night and it turned out nice so I thought I would write it up.
The ingredients needed for this are as follows:

2 large cans of diced tomatoes no salt added
1 can chickpeas
1 can kidney beans
1 can fava beans or bean blend is fine I many times use a 6 bean blend
2 cups of basmati rice or whatever rice you like
1000ml or 4 cups of vegetable stock either store bought or homemade I used a no salt store bought
500ml of water
3 medium sized onions
2 peppers I used orange and red
6 garlic cloves
30ml Chili powder
5ml of cracked pepper
10ml approx. Himalayan pink sea salt.

Prep:  Small dice onion and peppers, open cans of beans and rinse off in colander;  if your using dry beans re-hydrate and cook first this takes time so prepare ahead of time. 
I'm reducing my oil use and onions and peppers have their own juices heat up a large pot add the onions and peppers and sweat them off add a touch of water or stock to help things along once the onions appear translucent add the chili powder, pepper and salt too this and stir.  Take one can of tomatoes and blend it into a sauce keep the other for the texture.  Add tomato sauce and beans to the mix and than slowly add the veggie stock it will be loose but that is fine.  Take the rice and rinse before using until water is almost clear. 

Preheat oven to 350 degrees. Bring the stew/chili concoction to a simmer add the rice cover and put in the oven for 45-60mins.  The rice will absorb the excess stock so you will end up with a thick stew like dish.

Healthier option would be brown, wild rice or a blend the cooking time would be much longer more like 90mins since it takes so long to cook whole grain rice. 

If you like the heat some jalapenos or other hot peppers could be used or simply add your favorite hot sauce to your serving, sometimes making things to spicy others may not enjoy it as much.

By cooking it in the oven you reduce the change of burning it to the bottom of the pot take out and stir every few minutes until ready make sure you get the stuff off the bottom and sides.

Plus making this low salt it is good for anyone to consume.

If you want to reduce the carb load omit the rice; though this is a great filler so a small bowl makes you feel full and satisfied. 

P.S. This makes quite a lot of food so make sure you start with a large pot.  With the addition of some more stock the next day when reheating this wonderful chili turns into a nice bean soup.  So one recipe makes two different meals.

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