Bean And Rice Chili Vegan Food

VEGETARIAN BEAN AND RICE CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN

Steps:

• Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
• Put the rinsed and drained beans into a small bowl and mix with the olive oil.
• In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
• Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
• Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.

CHUNKY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

CROCKPOT VEGETARIAN CHILI WITH BEANS AND BROWN RICE

Steps:

• 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more-I cooked the beans overnight).
• 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
• 3. Just before serving, add brown rice and stir to combine.
• 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.

VEGETARIAN CHILI WITH BLACK BEANS

Steps:

• Drain black beans, reserving 1/2 cup liquid. Set aside.
• Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
• Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
• Season to taste with salt and pepper. Ladle chili into bowls to serve.

VEGETARIAN BEANS AND RICE

Steps:

• In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
• Add oregano, cumin, chili powder and bay leaves and saute another minute.
• Add garlic and salt, saute briefly.
• Add a couple of tablespoons of water to stop garlic from cooking.
• Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
• When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
• You may have to add a little water from time to time if mixture begins to dry out.
• Preheat oven to 350 degrees.
• Chop reserved cilantro leaves.
• Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
• Cover and bake for 35 to 45 minutes.
• Remove from oven and stir in the other ½ of the reserved cilantro leaves.
• Serve.