Wednesday, November 13, 2013

Red Bean and Red Rice Chili

Red Bean and Red Rice Chili
Winter weather has arrived in full force here in the Poconos, complete with a dusting of snow on the ground this morning.  When the weather gets cold, nothing warms me up better than a hot bowl of thick, hearty soup and this red bean and red rice chili is exactly that. Flavorful, but not spicy, hearty and filling without being heavy, this vegan chili is the perfect winter evening meal.  I cooked it during the afternoon and let it simmer on the stove for a couple of hours to let the flavors meld and when I was hungry and ready to feed my family, dinner was ready as well.  It is quick and easy to prepare and the ingredients are not expensive, so it is the perfect dish to serve to a cold and hungry group. Enjoy!

Red Bean and Red Rice Chili

2 T. olive oil
1/2 C. chopped red onion
6 cloves of garlic, finely chopped
1 1 /2 C. shredded organic carrot
1 T. chili powder
1 (14.5 ounce) can organic fire roasted diced tomatoes
1 C. whole grain red rice
1 C. TVP (textured vegetable protein)
4 C. water
1 1/2 T. Better Than Bouillon Vegetable Base
2 cans organic dark red kidney beans

In a large soup pot, heat the oil over medium-low heat, and then add the onion, garlic and carrots.  Cook for about 5 minutes, then stir in the chili powder and cook for one more minute.  Add in the can of tomatoes and stir to combine.  Mix in the red rice, TVP, water and bouillon (could substitute a quart of vegetable stock) and bring to a simmer.  Reduce the heat, cover and cook on low for about 20 - 25 minutes.  Add in the kidney beans and heat through. Can be served immediately, or cooked over low for up to a couple of hours. Serve with sliced tomato, avocado, plain Greek yogurt, cheddar cheese and/or corn tortilla chips.

ready to eat!

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