There is a lot of debate over how to make a proper chili. Which type of beans, how much spice, white or red, thick or with more broth, with or without meat, what to topping to use -- the points of discussion go on and on. Regardless of your chili preferences, this meatless-but-filling recipe is sure to please. Just the right amount of spice and a touch of fresh cilantro make this chili super tasty, and the recipe happens to be vegan and gluten free as well!
- ½ cup jasmine rice
- 1 yellow onion, finely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1 28-ounce can crushed tomatoes
- 10 sprigs fresh cilantro, stems removed & leaves chopped
- ¼ teaspoon chipotle chili powder, plus more to taste
- ½ teaspoon ground cumin, plus more to taste
- 1 15-ounce can kidney beans, drained
- 1 15-ounce can chickpeas, drained
- 1 cup water
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- Kosher salt
In a medium saucepan set over medium heat add the rice and water. Season with salt and bring to a boil. Cover the pan and reduce the heat. Simmer for 20 minutes, then remove the pan from the heat and set aside, covered, for 10 minutes until all liquid is absorbed and the rice is tender.
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Make the Chili
While the rice is cooking, make the chili. In a medium pot over medium heat, add the olive oil, onion and pepper and cook until the vegetables have softened, about 10 minutes. Add the tomatoes, half of the cilantro, chili powder and cumin. Simmer for 20 minutes.
Season, Simmer, and Serve
Season the chili with salt and pepper. Stir in the kidney beans and chickpeas and bring back to a simmer. Simmer until the beans and chickpeas are heated through. Fluff the rice with a fork and spoon into bowls. Ladle the chili overtop and sprinkle with remaining cilantro. Serve hot.
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