|Purple Rice Chili|
It is a very simple recipe to make, similar to a lot of my other bean and rice soups, but this recipe makes a lot. I cooked it the day before the party, let it cool for awhile on my counter (since it has no meat it can sit out longer than the usual two hour limit), and then put it in the fridge overnight. The next day I transferred it into my crock pot to have at the party and offered plain Greek yogurt, fresh salsa and shredded cheddar cheese to put on top. Since it was a cold January day, the chili was definitely a hit and although there were only about 16 people at the party and enough food to feed an army, more than half of this was eaten. Which means that although everyone liked it, I also have left overs, which I love!
Purple Rice Chili
Cook the rice according to package instructions (the bag I had used all 7 cups of water and about one hour to cook). In the meantime, heat the olive oil in a large soup pot over medium low heat. Add in the onion, peppers and garlic and let cook for at least ten minutes until softened and slightly caramelized. Add in the chili powder, cumin and coriander and stir to combine well. Cook for a couple more minutes. Mix in the chilies, all the beans and the vegetable stock and let cook for at least 30 minutes. Add in the cooked rice and season with salt, pepper and/or Adobo spice to taste.
|purple rice, all completed|
|bean mixture, ready to add rice|
|left over chili a few nights later|
(topped with Greek yogurt, salsa, avocado,
and 3 fried eggs!!- I was hungry!!)