Chili Season!

Just made this on Saturday for my first chili of the year. After a nice long bike ride to our company picnic and three hours hanging out in the cold and rain, coming home to drink a few stouts and cook this chili made for a perfect afternoon. Note the relatively small batch size. If you’re cooking for many or want to have leftovers you’ll want to double or triple the recipe.

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • ½ small red bell pepper, chopped
  • 1 cup water or vegetable stock
  • 1 cup apple juice
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 3.8-oz can pickled green chilies (I used three dried chilies instead)
  • 1 19-oz can black beans, drained and rinsed
  • 1 5.5-oz can tomato paste
  • ¼ cup basmati rice
  • ¼ cup fresh cilantro, minced
  • ½ cup rice or soy cheddar “cheese” grated (optional)

In a large saucepan on medium heat, sauté the onions until translucent. Add the red peppers and sauté for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and chilies. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the beans, tomato paste and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl with “cheese” and/or soy sour cream. Makes 2 large or 4 small servings.

From La Dolce Vegan


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